Bacon Cheeseburger Lasagna

This lasagna brings the flavors of a bacon cheeseburger into pasta form, with layers of cheese, beef, and bacon all cooked to perfection in a pressure cooker.

Print Recipe Pin Recipe

Prep Time 1 30

Cook Time 1

Total Time 2 30

Servings 12 people

Calories 450 kcal

Equipment

1 Pressure cooker used for cooking lasagna

Ingredients

Main ingredients

1 pound ground beef cooked with ketchup and mustard, drained of fat
6 slices bacon crisp, cooked, crumbled
1 cup ricotta cheese mixed with eggs, chopped parsley, and shredded jack cheese
12 lasagna noodles cooked a bit less than usual
2 cups tomato sauce spread for layering
6 slices American cheese layered within
2 cups shredded cheddar cheese for topping and in the layers
seasonings salt, pepper, garlic, and onion

Instructions

Start by cooking bacon in the skillet till crispy, then drain and crumble.
Cook ground beef with onions and garlic till brown, then drain fat and add ketchup and mustard. Cook a few minutes more and set aside.
Boil water and cook your lasagna noodles just under al dente, drain, rinse cold.
Mix ricotta with eggs, crumbled bacon, parsley, salt, pepper, and shredded jack cheese.
Spray a 9x13 baking dish then start layering: a bit tomato sauce, 4 noodles overlapping, a third of ricotta mix, half American cheese slices.
Layer noodles, half the meat mixture, half the shredded cheddar, and more tomato sauce.
Repeat layers finishing with noodles, meat, ricotta, sauce, and shredded cheddar on top.
Bake uncovered for 1 hour at 350 F then cover and let lasagna rest 20 mins before slicing.

Notes

This lasagna holds up real good after cooking. Just make sure you keep it sealed well to avoid drying out. When reheating, slow steam loosens it up and keeps gooey cheese happy.