Bacon Cheeseburger Lasagna is one of those meals that feels a little playful but still lands as a solid, satisfying dinner. It hits that familiar cheeseburger flavor—beefy, cheesy, a little tangy—but in a cozy baked pasta that feeds a crowd and reheats well. For busy nights, I love that it all ends up in one pan, and most of the work is simple, repeatable steps.
What I really like about this version is the balance. The ketchup and mustard give the meat layer that classic burger taste without being overly sweet, and the ricotta mixture keeps everything moist and creamy instead of heavy and greasy. Crisp bacon adds texture, and the sharp cheddar plus Monterey Jack keep the flavor bright and satisfying. You still get the fresh crunch factor too, thanks to the lettuce, tomatoes, red onion, and pickles on top.
If you’ve got a mix of kids and adults at the table, this Bacon Cheeseburger Lasagna is a nice compromise meal. It feels fun and familiar, but it’s also filling, protein-rich, and easy to portion. You can prep it ahead, bake it when you’re ready, and serve it with a simple side salad if you want to round things out. When you need something everyone will actually eat—and you don’t want a sink full of pans—this one earns its spot in the rotation.
Bacon Cheeseburger Lasagna in Minutes
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Ingredients
- 2 tablespoons olive oil
- 2 cups diced onion
- 2 tablespoons minced garlic
- 2 pounds 80/20 ground beef
- 1 cup ketchup
- 2 tablespoons spicy brown mustard
- 1 pound bacon
- 20 lasagna noodles
- 2 pounds whole milk ricotta cheese
- 2 eggs, beaten
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces Monterey Jack cheese, shredded
- 1 pound sharp white cheddar cheese, shredded
- 1/2 pound real white American cheese, sliced
- 2 cups tomato sauce
- Diced dill pickles, for topping
- Diced fresh tomatoes, for topping
- Diced red onion, for topping
- Shredded iceberg lettuce, for topping
Mindful Cooking, Step by Step
- Warm the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic and cook for about 3 minutes, stirring occasionally, until the onions start to soften and smell fragrant. Don’t let the garlic brown; lower the heat if it starts to darken.
- Add the ground beef to the skillet, breaking it up with a spoon. Cook until the meat is no longer pink and the juices run clear. Carefully drain the fat in a strainer or colander, then return the cooked beef to the pan.
- Stir in the ketchup and spicy brown mustard until the beef is evenly coated. Let it simmer for about 5 minutes so the flavors blend. The mixture should be thick, not soupy. Turn off the heat and set aside.
- In a separate skillet or on a sheet pan, cook the bacon until it’s crisp. Transfer it to a plate lined with paper towels to drain, then crumble it into small pieces. Discard the extra bacon fat.
- Bring a large pot of water to a boil and add a generous pinch of salt. Drop in the lasagna noodles and cook until they are just shy of al dente—still slightly chewy in the center. Stop cooking while they still have some bite so they don’t fall apart in the oven. Drain and rinse gently under cool water to prevent sticking.
- In a large mixing bowl, combine the ricotta, beaten eggs, crumbled bacon, chopped parsley, salt, pepper, and shredded Monterey Jack. Stir until everything is well mixed. The mixture should be thick but spreadable.
- Preheat your oven to 350°F (175°C). Lightly coat a 9x13x3-inch casserole dish with cooking spray to help prevent sticking and make cleanup easier.
- Spread about 2/3 cup of tomato sauce over the bottom of the prepared baking dish in a thin, even layer. Lay four lasagna noodles on top, slightly overlapping so they form a solid base.
- Spread one-third of the ricotta mixture over the noodles in an even layer. Top with half of the sliced American cheese, spacing the slices so they cover most of the surface.
- Add another layer of noodles. Spoon half of the beef mixture over the noodles and spread it out. Sprinkle with half of the shredded sharp white cheddar.
- Spread another 2/3 cup of tomato sauce over the cheese. Add four more noodles, then another one-third of the ricotta mixture, and the remaining half of the American cheese slices.
- Top with four more noodles, then spread on the remaining beef mixture. Dollop and gently spread the rest of the ricotta mixture over the top.
- Finish with the last layer of noodles. Spread the remaining tomato sauce over the top and sprinkle with the rest of the shredded cheddar, covering as evenly as possible so you get good browning.
- Bake uncovered at 350°F for about 1 hour, or until the cheese on top is deeply melted and the edges are bubbling. If the top browns too quickly, you can loosely tent it with foil for the last 15 minutes.
- Remove the lasagna from the oven and cover it loosely with foil. Let it rest for about 20 minutes. This step is important—the rest time helps the layers set so the slices hold together cleanly.
- Slice the lasagna into 12 pieces (4 by 3). Just before serving, top each piece with shredded lettuce, diced tomato, diced red onion, and diced dill pickles. Serve warm and enjoy.
Best Cheese Combo Swaps
The cheese layering is what makes this Bacon Cheeseburger Lasagna feel rich and satisfying, but you can easily adjust it to fit what you have or how you like to eat. If you can’t find white American cheese, use regular American, provolone, or even thin slices of mozzarella for a milder flavor. For the cheddar, any sharp cheddar works; yellow cheddar will give you more of that classic burger look.
If you prefer a slightly lighter option, swap some of the cheddar for part-skim mozzarella or a reduced-fat cheddar. Just avoid using only super low-fat cheese, since it doesn’t melt as smoothly and can turn rubbery. Monterey Jack can be replaced with pepper jack if you want a gentle kick. Whatever you choose, keep the total cheese amount similar so the texture stays creamy and the lasagna holds its shape.
Make-Ahead and Freezing Tips
This recipe is ideal for planning ahead. You can assemble the entire lasagna up through the final cheese layer, cover it tightly, and refrigerate it for up to 24 hours before baking. If you’re baking from cold, add an extra 10–15 minutes to the oven time and check that the center is hot and bubbling before you pull it out. Keep the lettuce, tomato, onion, and pickles separate and add them fresh after reheating.
For freezing, assemble the lasagna in a freezer-safe dish, wrap it well in plastic wrap and then foil, and freeze for up to 2–3 months. To cook from frozen, thaw overnight in the fridge if possible, then bake as directed, adding extra time if needed. You can also bake it, cool completely, cut into portions, and freeze individual slices. Reheat portions in the oven or air fryer so the top cheese stays nicely melted instead of soggy.
Topping Ideas Beyond Lettuce
The classic lettuce, tomato, onion, and pickle combo works well, but you can easily change up the toppings to keep things interesting. Try a drizzle of your favorite burger sauce, a little extra ketchup and mustard, or a simple Greek yogurt-based sauce for more tang and protein. Always add sauces and fresh toppings after baking so they stay bright and don’t wilt.
If your crowd likes heat, add sliced jalapeños, pickled banana peppers, or a sprinkle of crushed red pepper. For extra crunch, try finely shredded cabbage instead of lettuce, or a quick chopped salad on the side that you can pile on top as you eat. You can even set up a small topping bar so everyone builds their plate the way they like—especially helpful if some prefer more pickles while others skip the onion.
What People Usually Ask
How do I keep the lasagna from turning out watery or falling apart?
A watery lasagna usually comes from overly wet components or cutting too soon. Make sure you fully drain the ground beef after browning and cook the noodles only until just shy of al dente so they don’t release extra starch and water. Don’t rinse the bacon after cooking; just drain it well on paper towels. When mixing the ricotta layer, keep it thick—if it looks very loose, add a bit more shredded cheese. Finally, let the lasagna rest for the full 20 minutes after baking. This cooling time allows the cheese and sauce to firm up, so your slices hold their shape instead of sliding apart.
Can I reduce the richness without losing the “cheeseburger” feel?
You can dial things back a bit while keeping the spirit of Bacon Cheeseburger Lasagna. Use part-skim ricotta and drain it briefly in a fine-mesh strainer if it seems very wet. Swap half of the ground beef for lean ground turkey or extra-lean beef to cut some saturated fat, but keep at least part of the 80/20 for flavor. Choose a sharp cheddar so you can use slightly less and still get good cheesiness, and mix it with part-skim mozzarella to improve melt. Also, lean on the fresh toppings—a generous layer of lettuce, tomato, onion, and pickles adds volume, crunch, and flavor so you’re satisfied with a moderate portion.
Bacon Cheeseburger Lasagna
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 cups onion diced
- 2 tablespoons garlic minced (fresh preferred)
- 2 pounds 80/20 ground beef
- 1 cup ketchup
- 2 tablespoons spicy brown mustard like Gulden's
- 1 pound bacon
- 20 strips lasagna noodles
- 2 pounds whole milk ricotta cheese
- 2 eggs beaten
- 1/4 cup flat-leaf parsley chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 ounces Monterey Jack cheese shredded
- 1 pound sharp white cheddar cheese shredded
- 1/2 pound white American cheese sliced
- 2 cups tomato sauce
- dill pickles diced, for serving
- fresh tomatoes diced, for serving
- red onion diced, for serving
- iceberg lettuce shredded, for serving
Instructions
- Warm the olive oil in a large skillet set over medium heat. Add the diced onions and minced garlic and cook, stirring occasionally, until the onions begin to soften, about 3 minutes.
- Add the ground beef, break it up with a spoon, and cook until there is no visible pink. Drain excess fat through a strainer and return the beef to the pan.
- Stir the ketchup and spicy brown mustard into the cooked beef. Let the mixture simmer for about 5 minutes so the flavors meld, then remove from heat and set aside.
- Cook the bacon until crisp, then crumble it and blot on paper towels to remove extra grease.
- Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until they are just shy of al dente (still slightly firm). Drain and rinse under cold water to stop the cooking, then drain well.
- In a roomy bowl, combine the ricotta, beaten eggs, crumbled bacon, chopped parsley, kosher salt, black pepper, and shredded Monterey Jack. Mix until everything is evenly incorporated.
- Preheat the oven to 350°F (175°C). Spray a 9x13x3-inch casserole dish with nonstick cooking spray.
- Spread about 2/3 cup of tomato sauce across the bottom of the prepared dish. Arrange four lasagna noodles in a slightly overlapping layer.
- Spoon one-third of the ricotta mixture over the noodles and spread evenly. Top with half of the sliced American cheese.
- Place another layer of noodles, spread half of the seasoned beef mixture across them, and sprinkle half of the shredded cheddar over the meat.
- Spoon another 2/3 cup of tomato sauce, add four more noodles, and spread the next third of the ricotta mixture. Add the remaining American cheese slices on top.
- Add a fourth layer of four noodles, spread the remaining beef mixture evenly, then top with the last of the ricotta filling.
- Finish with the final layer of noodles, spread the remaining tomato sauce over the top, and cover with the remaining shredded sharp cheddar.
- Bake the lasagna uncovered for 1 hour. After baking, loosely cover and let it rest for about 20 minutes to firm up before slicing.
- Cut the lasagna into 12 portions (4 by 3). Serve each slice topped or accompanied by shredded lettuce, diced tomatoes, diced red onion, and chopped dill pickles as desired.
