Bacon Cheeseburger Pan Lasagna with Beef, Bacon, and Cheese Layers (Print version)

A hearty pan lasagna layered with seasoned ground beef, crisp bacon, cheddar, mozzarella, and burger-style sauce.

# Ingredients:

For the beef and bacon

01 - 12 oz (340 g) bacon, cooked crisp and chopped
02 - 1 1/2 lb (680 g) ground beef, 80/20 or 85/15
03 - 1 medium yellow onion, diced
04 - 3 cloves garlic, minced
05 - 1 teaspoon kosher salt
06 - 1/2 teaspoon black pepper
07 - 1 tablespoon Worcestershire sauce
08 - 1 cup (240 ml) tomato sauce
09 - 1 can (14.5 oz / 411 g) diced tomatoes, drained
10 - 1/2 cup (120 g) ketchup
11 - 2 tablespoons yellow mustard

For the layers

12 - 12 lasagna noodles, cooked until just tender
13 - 8 oz (225 g) cream cheese, softened
14 - 1/2 cup (120 g) sour cream
15 - 3 cups (340 g) shredded sharp cheddar cheese
16 - 1 1/2 cups (170 g) shredded mozzarella cheese
17 - 1/2 cup (75 g) diced dill pickles, for topping
18 - 2 tablespoons sliced green onions, optional

# Instructions:

01 - Heat the oven to 375°F. Cook the lasagna noodles in salted water until just tender, then drain and lay them flat on a lightly oiled sheet pan.
02 - Cook the bacon in a large skillet until crisp. Transfer to paper towels and chop. Pour off all but 1 tablespoon of the drippings.
03 - Add the ground beef and onion to the skillet. Cook over medium-high heat until the beef is browned and the onion softens, 7-9 minutes. Add garlic, salt, pepper, Worcestershire, tomato sauce, diced tomatoes, ketchup, and mustard. Simmer for 5 minutes.
04 - Stir the softened cream cheese and sour cream together in a bowl until smooth enough to spread.
05 - Spread a thin layer of beef sauce in a deep 9x13-inch baking dish. Add 4 noodles, one third of the cream cheese mixture, one third of the remaining beef sauce, one third of the cheddar and mozzarella, and some bacon. Repeat twice, ending with cheese and bacon on top.
06 - Cover with foil and bake for 25 minutes. Uncover and bake 12-15 minutes more, until bubbling and browned in spots. Rest 10 minutes, then top with diced pickles and green onions before slicing.

# Good to know:

01 - Best baked in a deep 9x13-inch dish to prevent bubbling over.
02 - Rest for 10 minutes before slicing so the cheese layers settle.
03 - Add pickles after baking for the best crunch and flavor.

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