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
¼ cup chopped fresh flat leaf parsley
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 ounces Monterey Jack cheese, shredded
1 pound sharp white cheddar cheese, shredded
½ pound white American sliced cheese (use real American cheese and not the brands that say “cheese food”)
2 cups tomato sauce
Diced dill pickles
Diced fresh tomatoes
Diced red onion
Shredded iceberg lettuce
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.
Keywords: bacon cheeseburger lasagna