Step 1: Preheat and prep noodles
Preheat oven to 190°C / 375°F. Grease a 9×13-inch baking dish.
Cook lasagna noodles to al dente if not using oven-ready. Drain and lay flat.
Step 2: Cook bacon and beef
Cook bacon until crisp; crumble and set aside.
In a large skillet, cook ground beef and onion over medium-high heat until browned.
Drain excess grease. Add garlic and cook 30 seconds.
Stir in salt, pepper, smoked paprika, Worcestershire, mustard, and optional ketchup.
Remove from heat and stir in about half the bacon (reserve the rest for layers and topping).
Step 3: Make the cheeseburger sauce
In a bowl, mix cream cheese, sour cream, and mayo until smooth.
Stir in 1 1/2 cups cheddar and 1 cup Monterey Jack. Add Dijon and relish if using.
Step 4: Assemble the “sheet lasagna” layers
Layer in the pan as follows:
- Noodles
- Half the beef mixture
- Half the cheeseburger sauce
- Sprinkle some bacon + a little extra cheese
- Repeat: noodles, remaining beef, remaining sauce, bacon
- Top with final noodle layer (optional) and remaining cheeses
If using oven-ready noodles: Pour 1/2 cup milk or broth around the edges before baking.
Step 5: Bake
Cover with foil and bake for 25 minutes.
Uncover and bake for 15–20 minutes until bubbly and golden.
Step 6: Rest and garnish
Rest for 15 minutes before slicing so layers set.
Garnish with sesame seeds, green onions, or extra chopped pickles if desired.
Success check: Sliceable squares, creamy cheesy layers, burger-like tang, and crispy bacon throughout.
Serving and Storage:
Serving
Serve with:
- Simple salad (to balance richness)
- Roasted veggies (broccoli or green beans)
- Pickles on the side for extra burger vibes
- Fries if you want full diner energy
Storage
Refrigerate covered for 3–4 days.
Reheating
Reheat portions in the microwave, or warm in the oven at 175°C / 350°F covered until hot.
Freezing
Freeze cooled slices wrapped tightly for up to 2 months.
Thaw overnight and reheat covered.
Tips:
Tip 1: Drain the beef
Removing excess grease keeps the casserole creamy, not oily.
Tip 2: Use relish or pickles for true cheeseburger flavor
A little pickle tang makes it taste unmistakably like a bacon cheeseburger.
Tip 3: Rest before slicing
The sauce thickens as it cools slightly, giving you clean layers.
Tip 4: Keep some bacon for the top
Adding bacon at the end keeps some pieces crisp instead of soft.
Tip 5: Don’t over-salt
Bacon and cheese are salty—taste as you go, especially if using salted pickles.
Variations:
1) Spicy Bacon Cheeseburger Lasagna
Add jalapeños, pepper jack cheese, and a dash of hot sauce.
2) “Big Mac” Style
Add extra relish, a little onion powder, and top with shredded lettuce after baking (serve immediately).
3) BBQ Bacon Cheeseburger Version
Replace ketchup with BBQ sauce and add crispy fried onions on top.
4) Turkey Bacon Cheeseburger Lasagna
Use ground turkey and turkey bacon for a lighter option.
5) Slider-Style Mini Bakes
Assemble in a muffin tin with broken noodles for individual servings.
Conclusion:
Bacon Cheeseburger Sheet Lasagna is the ultimate comfort-food mashup: all the flavors you love in a loaded burger,
baked into cheesy, creamy, sliceable layers that feed a crowd. It’s fun, filling, and unbelievably satisfying—perfect for family
dinners, potlucks, and anyone who loves a creative twist on classic casseroles.
FAQ:
Does this really taste like a cheeseburger?
Yes—especially if you use mustard, Worcestershire, and a bit of relish or pickles. Those small details create the burger flavor.
Can I make it without pickles?
Absolutely. It will still be delicious, just a little less “burger-like.”
Can I use oven-ready noodles?
Yes. Add extra liquid (about 1/2 cup milk or broth) and make sure sauce is spread evenly so noodles soften.
Can I make this ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours before baking. Add 10–15 minutes to covered bake time.
What cheese works best?
Cheddar is essential for cheeseburger flavor. Monterey Jack adds meltiness. Pepper jack works for spice lovers.
How do I keep the top from getting too brown?
If it browns quickly, tent loosely with foil for the final minutes.
