Equipment Needed
- Large skillet
- Rimmed half-sheet pan (approx 13×18 inches)
- Medium mixing bowl
- Whisk
- Spatula
- Aluminum foil
Step-by-Step Instructions
My process starts with building the incredible “burger” sauce that defines this dish. In my large skillet, I brown the ground beef over medium-high heat until it’s fully cooked and nicely crumbled. I drain any excess fat—this is important to prevent a greasy lasagna. To the skillet with the beef, I add the crumbled bacon. Then, in a medium bowl, I whisk together the two cans of cheddar cheese soup, milk, Worcestershire sauce, yellow mustard, garlic powder, and onion powder until it’s completely smooth. I pour this creamy mixture into the skillet with the meat and bacon, stirring until everything is warmly coated and simmering. The smell at this stage is pure, cheesy, savory heaven.
Now, I assemble my lasagna directly on the sheet pan—the beauty of this recipe! I spread about one cup of the meat and sauce mixture evenly over the bottom of the ungreased sheet pan. This thin layer acts as my “sauce bed” and prevents the noodles from sticking. Then, I arrange 4 no-boil lasagna noodles over the sauce. They won’t cover the pan completely side-to-side; I leave a little space between them. I’ve learned that the noodles expand as they absorb the liquid, so they don’t need to touch.
Over this first noodle layer, I spread one-third of the remaining meat sauce evenly. I sprinkle it with a generous handful of the shredded cheddar cheese. Then, I repeat the layers two more times: noodles, meat sauce, cheese. For the final top layer, after the last of the meat sauce, I use the remaining cheddar cheese and all of the shredded mozzarella. This creates that gorgeous, golden, bubbly cheese crust everyone loves.(See the next page below to continue…)