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Ingredients
→ Meat and Protein
2 lbs lean ground beef
8 slices of bacon, cooked and chopped into large pieces
→ Vegetables and Aromatics
1 medium yellow onion, diced
1 tablespoon chopped garlic
→ Sauces and Condiments
2 x 10.5 oz cans condensed cheddar cheese soup
1 cup milk
1 tablespoon onion powder
1 tablespoon yellow mustard
10.5 oz condensed cream of bacon soup
→ Cheese and Dairy
15 oz ricotta cheese
3 cups shredded cheddar cheese
→ Dry Goods
1 package oven-ready lasagna noodles
→ Seasonings
1/2 teaspoon salt
1/2 teaspoon pepper
STEPS SHOES
Preheat oven to 375F.
Add the ground beef to a large skillet over medium-high heat and break it apart. Add the diced onions to the skillet, stir well, and cook until the beef is fully browned. Add the garlic, stir well, and cook for an additional 2 minutes. Set aside.
In a mixing bowl, whisk together the cheddar cheese soup, milk, onion powder, mustard, salt, and pepper
Spoon one-third of the cheddar mixture onto the bottom of a half sheet pan (18 x 13 inches) and spread it evenly. Place a single layer of lasagna noodles over the mixture.
In another mixing bowl, combine the ricotta cheese and cream of bacon soup. Mix until smooth.
Spoon half of the ricotta mixture over the lasagna noodles and spread evenly. Add half of the cooked beef mixture and sprinkle with half of the shredded cheddar cheese.
Place another layer of lasagna noodles on top of the cheese. Repeat with the remaining ricotta mixture, spread it evenly, and pour the remaining cheddar mixture over it. Spread out evenly
Top with the remainder of the cooked ground beef.
Cover the sheet pan tightly with aluminum foil and bake for 30 minutes
Remove the pan from the oven and discard the foil. Sprinkle the remaining cheddar cheese on top and add bacon pieces. Return the uncovered pan to the oven and bake for an additional 15 minutes.
Remove the pan from the oven and allow the lasagna to rest for a few minutes. Slice and serve.
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