Bacon Cheeseburger Sheet Pan Lasagna

Prep Time: 30 minutes | Cook Time: 45 minutes
Total Time: 1 hour 15 minutes | Servings: 8
Effort Level: Easy | Family-Friendly: Yes

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The Story

Forget the boil, the fuss, the towering layers that always seem to topple. This is lasagna, reimagined through the lens of a classic American diner. Bacon Cheeseburger Sheet Pan Lasagna takes the comforting, crave-able flavors of an all-star burger—savory beef, crispy bacon, melty cheese, and a tangy-special sauce—and layers them into the ultimate weeknight feast. Baked on a simple sheet pan, it’s faster, easier to serve, and delivers that perfect cheesy, bubbly corner piece to everyone at the table. It’s the ingenious mashup you didn’t know you needed.

Ingredients

For the “Special Sauce”:

• 1 cup (240g) mayonnaise

• ½ cup (120g) ketchup

• 2 tablespoons sweet pickle relish

• 1 teaspoon white vinegar

• ½ teaspoon paprika

• ¼ teaspoon garlic powder

For the Lasagna:

• 1 tablespoon olive oil

• 1 large yellow onion, finely diced

• 3 cloves garlic, minced

• 1.5 lbs (680g) lean ground beef (90/10)

• 1 teaspoon salt, divided

• ½ teaspoon black pepper

• 2 tablespoons tomato paste

• 1 (24 oz) jar of good-quality marinara sauce (about 3 cups)

• 1 cup (240ml) water

• 12 no-boil lasagna noodles (oven-ready)

• 8 oz (225g) sliced bacon, cooked until crispy and crumbled

• 16 oz (450g) whole-milk ricotta cheese

• 1 large egg

• ¼ cup fresh parsley, chopped

• 1 lb (450g) shredded cheese blend (I recommend a mix of low-moisture mozzarella and sharp cheddar)

• Sliced dill pickles and shredded iceberg lettuce, for garnish (optional)

Equipment

• Large skillet

• Medium mixing bowl

• Small mixing bowl

• Rimmed half-sheet pan (13×18 inches)

• Aluminum foil

• Spatula

Instructions

1. Prepare the Special Sauce & Components

In a small bowl, whisk together all the “Special Sauce” ingredients: mayonnaise, ketchup, pickle relish, vinegar, paprika, and garlic powder. Cover and refrigerate until assembly. This allows the flavors to meld.

In a medium bowl, combine the ricotta cheese, egg, ¼ teaspoon of the salt, and chopped parsley. Mix well and set aside.

Preheat your oven to 375°F (190°C). Lightly grease your sheet pan with olive oil or non-stick spray.

2. Build the Flavorful Base

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for 1 more minute until fragrant.

Increase heat to medium-high and add the ground beef, the remaining ¾ teaspoon of salt, and pepper. Cook, breaking it up with a spatula, until no longer pink. Drain any excess fat if necessary.

Stir in the tomato paste and cook for 1 minute. Pour in the marinara sauce and the 1 cup of water. Stir well, bring to a simmer, then reduce heat and let it simmer for 5 minutes. Remove from heat. The water is crucial—it will be absorbed by the no-boil noodles as they cook.

3. Assemble the Sheet Pan Lasagna

First Layer: Spread about 1½ cups of the meat sauce evenly over the bottom of the prepared sheet pan. It will be a thin layer; this is fine. Arrange 4 lasagna noodles over the sauce, breaking them as needed to fit in a single layer (they will expand).

Second Layer: Dollop half of the ricotta mixture over the noodles and spread it as evenly as you can. Sprinkle with one-third of the crumbled bacon. Drizzle with ⅓ cup of the special sauce.

Third Layer: Spoon half of the remaining meat sauce over the top. Sprinkle with one-third of the shredded cheese blend. Add another layer of 4 lasagna noodles.

Fourth Layer: Repeat with the remaining ricotta mixture, another third of the bacon, another ⅓ cup of special sauce, and the remaining meat sauce. Top with a final layer of 4 lasagna noodles.

Final Topping: Carefully spread the remaining special sauce over the top layer of noodles. This will create a gorgeous, tangy “crust.” Sprinkle with the remaining shredded cheese and the last of the crumbled bacon.

4. Bake to Perfection

Cover the sheet pan tightly with aluminum foil. Bake on the middle rack for 30 minutes.

Remove the foil and bake for an additional 12-15 minutes, or until the cheese is completely melted, bubbly, and starting to develop golden spots.

CRITICAL STEP: Let the lasagna rest, uncovered, for at least 15 minutes before slicing. This allows the layers to set, making it much easier to cut and serve into neat squares.

5. Serve & Garnish

Cut into 8 large squares. For the full bacon cheeseburger experience, garnish each serving with a sprinkle of shredded iceberg lettuce and a few slices of dill pickle. Serve immediately.

Chef’s Notes & Tips

• Bacon: For maximum flavor, cook the bacon in the oven on a separate sheet pan while you prep the other ingredients. It’s hands-off and renders perfectly.

• Noodles: Don’t worry about covering every millimeter with sauce under the noodles. They will soften and expand as they bake with the sauce and steam.

• Make-Ahead: You can assemble the entire lasagna, cover tightly, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the covered baking time if starting from cold.

• Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or a 350°F oven until warmed through. The special sauce topping may separate slightly upon reheating but will still taste delicious.

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Nutrition Information

*Per serving (1/8th of recipe, without optional pickle/lettuce garnish).*