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Bacon Cheeseburger Lasagna
Bacon Cheeseburger Lasagna combines three favorite foods in an unexpectedly delicious way!
Ingredients
2 tablespoons extra virgin olive oil
2 cups onions, diced
2 tablespoons garlic, minced
2 pounds 80/20 ground beef (don’t worry, fat will be drained off after cooking)
1 cup ketchup
2 tablespoons spicy brown mustard (we use Gulden's)
1 pound bacon
1 pound lasagna noodles (20 strips)
2 pounds whole milk ricotta cheese
2 whole 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 white American sliced cheese (use real American cheese and not the brands that say "cheese food")
2 cups tomato sauce
Toppings
Diced dill pickles
Diced fresh tomatoes
Diced red onion
Shredded iceberg lettuce
Instructions
- In a medium to large skillet over medium, heat olive oil then add onions and garlic and cook for three minutes.
- Add ground beef and cook until no longer pink. Remove from heat and pour into a strainer and strain off all fat and liquid.
- Place the meat back in the pan and back on burner and add ketchup and mustard and cook for five minutes on medium heat. Set aside.
- Cook bacon to crisp, drain on paper towels and crumble or chop. Set aside. Dispose of bacon fat.
- Heat a large pot of water to a boil and once boiling, add a little salt then add all of the lasagna noodles. Cook to a few minutes less than fully cooked, still chewy. Drain and run under cold water. Set aside.
- In a large bowl, mix ricotta cheese, eggs, cooked crumbled bacon, chopped parsley, salt, pepper and the shredded jack cheese. Set aside.
- Preheat oven to 350 degrees F.
- Spray a 9X13X3-inch casserole pan with kitchen pan spray.
- Spread 2/3 cup of tomato sauce on bottom then lay out four lasagna noodles overlapping to fit.
- Top with 1/3 of the ricotta mixture, spreading evenly.
- Top that with one half of the American cheese slices.
- Layer on four more lasagna noodles.
- Spread half the meat mixture evenly and sprinkle on half of the shredded cheddar cheese.
- Spread another 2/3 cup of tomato sauce over the cheese and layer on four more noodles.
- Spread another one third ricotta mixture over the noodles and layer the second half of the American cheese.
- Top the American with four more lasagna noodles, the rest of the meat mixture and the rest of the ricotta mixture.
- Finally, top with the remaining four lasagna noodles, the remaining tomato sauce and the remaining shredded cheddar cheese.
- Bake uncovered for one hour.
- Remove from the oven, cover and let rest 20 minutes to set up.
- Cut 4X3 into 12 pieces and serve with lettuce, tomato, onion and pickle over each portion.
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