Bacon Cheeseburger Sheet Lasagna is what gets made when a serious cheeseburger craving meets my love for big, cozy casseroles that feed a crowd with almost no fuss. I take everything I love in a classic bacon cheeseburger—juicy beef, smoky bacon, cheddar, onion, mustard—and tuck it into wide, baked layers of oven-ready lasagna noodles on a half sheet pan so every bite hits that burger‑and‑cheese comfort zone. It goes into the oven as an easy layered bake and comes out bubbling, golden, and ready to slice into generous squares that disappear faster than any weeknight pasta dish on my table.
Why this lasagna is so satisfying
What makes this recipe special for me is the way the flavors are familiar but the format feels fun and unexpected. Instead of a traditional red sauce, the base is a velvety cheddar cheese soup mixture loosened with milk and seasoned with onion powder and mustard, so it tastes like the sauce that runs out of a really good cheeseburger, only thicker and more comforting. The beef cooks down with onions and garlic until it’s deeply savory, the ricotta gets a big flavor boost from cream of bacon soup, and the final layer of shredded cheddar and crisp bacon makes the top look and taste like a pan of cheeseburgers that went to lasagna heaven.
I also love how forgiving sheet‑pan lasagna is when I’m cooking for a group. The oven‑ready noodles soak up the sauce without any boiling, the shallow pan helps everything bake evenly, and because it cuts into more, slightly thinner pieces than a deep casserole, I can feed a crowd and still get those clean squares that look great on a plate. Leftovers reheat beautifully and might honestly be even better the next day, once the layers have had time to settle and the flavors meld together in the fridge.
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