If you love cheeseburgers and lasagna (who doesn’t?), this sheet-pan mashup is everything good about both, but faster and easier to serve. Layers of cheesy soup, ricotta, hearty beef, and crispy bacon bake up on one sheet for an impressively cozy dinner with almost no fuss. It’s perfect for feeding a crowd, potlucks, or a family-style weeknight dinner where leftovers heat up beautifully.
Step-by-step Instructions
1. Preheat & prep the pan.
Preheat your oven to 375°F (190°C). If you want easier cleanup, line a half-sheet pan with parchment paper or foil.
2. Brown the beef and aromatics.
Heat a large skillet over medium-high heat and brown the ground beef, breaking it into chunks as it cooks. Add the diced onion and cook until softened, then stir in the garlic for a minute. Remove from heat and drain any excess grease.
3. Mix the cheddar soup sauce.
In a bowl whisk together the condensed cheddar soup, milk, onion powder, mustard, salt, and pepper until smooth, this is your gooey, cheesy “sauce” layer.
4. Layer #1 – sauce and noodles.
Spread about one-third of the cheddar sauce evenly over the bottom of the sheet pan. Arrange a single layer of oven-ready lasagna noodles across the sauce (trim to fit if needed).
5. Layer #2 – ricotta and bacon-soup mix.
Combine the ricotta and the cream-of-bacon soup in a bowl and spread half of that mixture over the noodles.
6. Layer #3 – beef and cheese.
Spoon half of the cooked beef-onion mixture over the ricotta layer, then sprinkle with about half of the shredded cheddar.
7. Repeat the layers.
Add a second layer of lasagna noodles, spread the remaining ricotta mixture, pour the remaining cheddar sauce over that, then top with the remaining beef.
8. Cover and bake.
Cover the sheet pan tightly with foil and bake for 30 minutes. This lets everything heat through and the noodles soften.
9. Add cheese & bacon, then finish baking.
Remove the foil, sprinkle the remaining shredded cheddar over the top, scatter the chopped cooked bacon pieces evenly, and return to the oven uncovered for 15 minutes more, until the cheese is melted and bubbly and edges are slightly browned.
10. Rest, slice, serve.
Let the lasagna rest for 5–10 minutes to set, then slice into squares and serve family-style. It’s fantastic with a simple green salad or roasted veggies.
Frequently Asked Questions
1. Can I assemble this ahead of time?
Yes — assemble, cover tightly, and refrigerate up to 24 hours. Add about 10–15 minutes to the bake time if you’re starting from cold.
2. Do the oven-ready noodles need pre-cooking?
Nope. Oven-ready noodles are designed to cook in the sauce while baking. Make sure you have enough sauce so the noodles soften properly; if your sauce looks very thick, add a splash more milk.
3. Can I use different cheeses or add vegetables?
Absolutely. Swapping some cheddar for Monterey Jack or Pepper Jack is delicious. Sautéed mushrooms, bell peppers, or spinach layered with the beef add great flavor and extra veggies.
4. How do I keep the bottom from sticking or burning?
Line your sheet pan with parchment or foil and smooth an even layer of sauce on the bottom before adding noodles — that protects the bottom and makes for easier cleanup.
5. Can I make this gluten-free?
Yes — use gluten-free lasagna noodles (adjust cook time if package suggests) and check that condensed soups you use are gluten-free or swap in homemade versions.
