Bacon Cheeseburger Lasagna with Cheddar and Bacon
By Pauline Ortiz
25 min
Prep
45 min
Cook
70 min
Total
8
Servings
Easy
Level
This bacon cheeseburger lasagna recipe feeds eight people. I eat it for dinner from a 9×13-inch pan and use leftovers for other meals during the week. Crispy bacon is included in the sauce and on top of the lasagna in the pan for a crispy top and gooey bottom.
I precook the pasta al dente and finish cooking it in the oven so the pasta won't be too soft after the lasagna is baked. Simmer the ground beef mixture, including ketchup and mustard with the tomatoes, for five minutes. This adds that familiar burger-style flavor to the lasagna without a watery layer in the pan.
For the cheese mixture in this casserole, I mix ricotta and eggs with cheddar and mozzarella cheeses. If available, I use cheese grated from a block because packaged shredded cheeses might not melt properly on the top of the casserole. Cover and bake for 30 minutes. Uncover and bake until the surface is golden and bubbly.
Let baked lasagna rest for 10 to 15 minutes before serving. Resting allows easier cutting of lasagna layers for serving. I top baked lasagna with the saved crumbled bacon. Other side dishes include a tossed green salad with vinaigrette dressing and garlic bread.
What makes this special
- It feeds eight people. For a meal with leftovers to pack up, you need one baking dish.
- You can prepare the unbaked pie pan ahead of time. Preparing ahead of time can save you time and effort on the day you plan to layer the pie.
- Freeze lasagna before cooking to have another casserole ready in the freezer.
- Reheat smaller amounts in the microwave. Reheat larger amounts, covered, in the oven.
- The bacon is included in and cooks within the sauce and on top. Crumbs are saved for serving.
- Cheese functions as a binding agent between sandwich layers during a 10- to 15-minute break. Slices are easier to cut into portions.
Ingredients
- •1 lb lean ground beef
- •8 slices bacon (cooked and crumbled)
- •1 medium onion (chopped)
- •2 cloves garlic (minced)
- •½ cup ketchup
- •2 tbsp yellow mustard
- •1 can diced tomatoes (15 oz, undrained)
- •15 oz ricotta cheese
- •2 cups sharp cheddar cheese (shredded and divided)
- •2 cups mozzarella cheese (shredded and divided)
- •1 large egg
- •9 lasagna noodles (cooked al dente)
- •salt (to taste)
- •pepper (to taste)
Instructions
- 1
Heat the oven to 375°F (190°C) and cook the lasagna noodles according to the package directions until al dente.
- 2
Cook the bacon in a large skillet over medium heat until crispy, then remove it, cool it, crumble it, and set it aside.
- 3
Cook the chopped onion in the same skillet until softened. Add the minced garlic and cook for 1 more minute.
- 4
Add the ground beef and cook until browned, then drain off the excess grease.
- 5
Stir in the ketchup, yellow mustard, and diced tomatoes. Simmer for 5 minutes, season with salt and pepper, then mix in half of the crumbled bacon.
- 6
Mix the ricotta, 1 cup of cheddar, 1 cup of mozzarella, and the egg in a separate bowl.
- 7
Spread a thin layer of meat sauce in a 9×13-inch baking dish. Layer with 3 noodles, half of the ricotta mixture, one-third of the meat sauce, and a sprinkle of cheddar and mozzarella. Repeat the layers, then top with the final 3 noodles, the remaining meat sauce, and the remaining cheese.
- 8
Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 to 15 minutes, until bubbly and golden. Top with the remaining bacon.
- 9
Rest the lasagna for 10 to 15 minutes before cutting and serving.
FAQ
Nutrition (per serving)
Calories
550
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