I like recipes that don’t ask much from me on a busy day but still feel complete. This bacon cheeseburger lasagna fits that lane really well. It uses simple, familiar ingredients, but the rolled lasagna noodle shape makes it feel just a bit more put-together without adding extra work. If you can brown ground beef and boil pasta, you can make this.
The idea came from wanting the flavor of a bacon cheeseburger without a pile of buns, sauces, and sides. Here, lean ground beef, a few strips of bacon, and reduced-fat cheese do the heavy lifting. The ketchup and mustard go straight into the filling, so every bite has that classic burger taste, just packed neatly into portion-controlled rolls.
This is especially useful if you’re tracking points or macros. Each roll is its own serving, so it’s easy to log, pack for lunch, or freeze for later. You can use whole wheat lasagna noodles to add more fiber, leaner bacon to keep things lighter, and a basic reduced-fat tomato sauce you probably already have. No fancy ingredients, no complicated layering, just roll, bake, and serve.
If you’re trying to simplify weeknight cooking, this bacon cheeseburger lasagna gives you the comfort of a baked pasta dish with a straightforward process. You can prep it ahead, adjust the toppings to suit your family, and rely on the oven to do the final work. It’s a practical, no-fuss way to bring a favorite flavor combo to the table.
How to Prepare Bacon Cheeseburger Lasagna
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8 rolls
Your Ingredient Checklist
- 1 lb raw extra lean ground beef
- 8 lasagna noodles, cooked (whole wheat if you prefer)
- 6 slices bacon, cooked and crumbled (center-cut or other lean option)
- 1/2 cup diced tomato
- 1/2 cup diced onion
- 2 Tbsp ketchup
- 1 Tbsp mustard
- Dash of salt and pepper
- 2 Tbsp bread crumbs, divided
- 1 cup reduced-fat shredded cheese, divided
- 1.5 cups reduced-fat tomato pasta sauce
- Non-stick cooking spray for the baking dish
What to Do
- Cook the lasagna noodles according to the package directions until just tender. Drain them carefully and lay them flat on a clean surface or parchment so they don’t stick or tear.
- In a skillet over medium heat, cook the ground beef until fully browned, breaking it into small pieces as it cooks. Drain off any excess fat so the filling stays light.
- Cook the bacon until crisp, then drain it on paper towels and crumble. Preheat your oven to 350°F (175°C). Lightly coat a 9×13-inch casserole dish with non-stick spray.
- In a mixing bowl, combine the cooked ground beef, half of the crumbled bacon, the diced tomato, diced onion, ketchup, mustard, 1/2 cup of the shredded cheese, 1 Tbsp of the bread crumbs, and a pinch of salt and pepper. Stir until everything is evenly mixed; the filling should hold together but still be easy to spread.
- Lay the 8 cooked lasagna noodles out in a single layer. Spread an even layer of the meat mixture over each noodle, going almost to the edges but leaving a small border at the ends to prevent overflow when rolling.
- Starting at one short end, roll each noodle up gently but firmly. Don’t squeeze too tight or the filling will press out. Place each roll seam-side down in the prepared baking dish.
- Pour the tomato pasta sauce evenly over the lasagna rolls. Sprinkle the remaining crumbled bacon, the remaining 1/2 cup shredded cheese, and the last 1 Tbsp of bread crumbs over the top.
- Cover the dish with foil and bake for about 25 minutes. Check that the cheese is fully melted and the sauce is bubbling around the edges. If the cheese needs a bit more color, remove the foil for the last 5 minutes of baking.
- Let the rolls sit for 5 minutes before serving so they firm up slightly and are easier to remove from the pan. Serve one roll per person for a portion-controlled meal.
Choosing Lean Burger Mix-Ins
The filling is where you can keep this bacon cheeseburger lasagna both satisfying and lighter. Start with extra lean ground beef to reduce fat without losing that familiar burger taste. If you want to go even leaner, you can swap in ground turkey or a mix of beef and turkey, but keep at least some beef for flavor. The diced tomato and onion add volume, moisture, and fiber, so you feel like you’re getting a generous portion. If you need more vegetables, finely chopped mushrooms or bell peppers blend in nicely and stretch the meat further. Just make sure any extra veggies are softened or finely chopped so they don’t make the filling watery or bulky.
Rolling and Filling Noodles
Getting clean rolls is mostly about noodle texture and filling distribution. The noodles should be cooked until just tender but not falling apart; overcooked noodles are harder to roll and more likely to tear. Pat them dry lightly if they’re very wet. Spread the meat mixture in a thin, even layer over each noodle, leaving a small border at both ends. Too much filling makes them burst open when you roll. As you roll, support the noodle with both hands and roll from the short edge, not the long edge, to keep portions consistent. If one cracks slightly, tuck the seam on the bottom; the sauce and cheese on top will help hold it together during baking.
Freezing and Reheating Tips
These lasagna rolls freeze well, which makes them handy for meal prep. Let the rolls cool completely after baking, then transfer them to an airtight container. You can freeze them individually by wrapping each in plastic wrap or foil before placing them in a freezer bag. For best quality, use within 2–3 months. To reheat from frozen, thaw overnight in the fridge if you can, then warm in a covered oven-safe dish at 325°F until heated through, usually 20–25 minutes. For single servings, the microwave works too: cover, heat on medium power, and pause halfway to check that the center is hot. If they seem dry, add a spoonful of tomato sauce before reheating.
Common Questions Answered
Can I assemble this bacon cheeseburger lasagna ahead of time?
Yes, you can assemble the rolls earlier in the day or even the night before. Prepare the recipe up to the point of adding sauce, bacon, cheese, and bread crumbs. Cover the dish tightly and refrigerate. When you’re ready to bake, pour the sauce over, add the toppings, and bake as directed, adding a few extra minutes if the dish is cold. Don’t bake from very cold glass dishes in a hot oven; let them sit at room temperature for about 15 minutes first.
How can I reduce the sodium without losing flavor?
To keep sodium in check, choose no-salt-added tomato sauce and look for reduced-sodium ketchup and mustard. You can also cook the bacon separately and let some of the salty fat drip off completely before adding it. Season the meat mixture with onion, garlic powder, and smoked paprika instead of extra salt. Using a bold reduced-fat cheese means you can use less but still taste it. Taste the filling before rolling so you adjust seasoning with herbs rather than more salt.
What’s the best way to keep the noodles from sticking together?
After boiling the lasagna noodles, drain them and immediately lay them flat in a single layer on a lightly sprayed baking sheet or a sheet of parchment. You can also drizzle them with a tiny bit of olive oil and gently toss so they’re lightly coated. This prevents clumping while you prepare the filling. Avoid stacking hot noodles in a bowl, as they’ll stick and tear when you try to separate them. If they cool too much, a quick rinse in warm water will loosen them up again.
Can I make this gluten-free or lower in carbs?
To make a gluten-free version, use certified gluten-free lasagna noodles and swap the bread crumbs for gluten-free bread crumbs or finely ground gluten-free oats. Always double-check labels on sauces to confirm they’re gluten-free. For fewer carbs, you can experiment with thinly sliced zucchini or eggplant instead of noodles, but salt and pre-roast the slices to remove excess moisture before rolling. Just know that the texture will be softer, and you may need to handle the rolls more gently when transferring them to the baking dish.
Bacon Cheeseburger Lasagna
Ingredients
- 1 lb extra lean ground beef raw
- 8 noodles lasagna noodles cooked (whole wheat optional)
- 6 slices bacon cooked and crumbled; center-cut recommended
- 1/2 cup diced tomato
- 1/2 cup diced onion
- 2 Tbsp ketchup
- 1 Tbsp mustard
- dash salt
- dash black pepper
- 2 Tbsp bread crumbs
- 1 cup reduced-fat shredded cheese
- 1.5 cups reduced-fat tomato pasta sauce
Instructions
- Cook the lasagna noodles according to the package directions, drain, and set aside to cool slightly so they are easy to handle.
- In a skillet over medium heat, brown the ground beef until fully cooked; drain any excess fat and transfer the beef to a mixing bowl.
- Cook the bacon until crisp, drain on paper towels, then crumble—reserve half for mixing into the filling and the rest for topping.
- Preheat the oven to 350°F (175°C) and coat a 9x13-inch baking dish with nonstick spray.
- Combine the cooked beef, half of the crumbled bacon, diced tomato and onion, ketchup, mustard, half of the shredded cheese, 1 tablespoon of the bread crumbs, and salt and pepper in the bowl; mix until evenly combined.
- Lay the cooked lasagna noodles flat on a work surface. Spread an even portion of the meat mixture down the length of each noodle, then carefully roll each noodle up and place it seam-side down in the prepared dish.
- Pour the tomato pasta sauce over the arranged rolls. Sprinkle the remaining crumbled bacon, the rest of the shredded cheese, and the remaining tablespoon of bread crumbs on top.
- Cover the dish with foil and bake for 25 minutes. If the cheese hasn't fully melted, remove the foil and bake another 3–5 minutes until the topping is bubbly.
- Allow the lasagna rolls to rest a few minutes before serving. Recipe yields 8 rolls (one roll per serving).
- Make-ahead and freezing: cool completely, then freeze in airtight containers or wrap individually—reheat from frozen until heated through.