Pioneer Woman's Cheeseburger Pie
Easy, family-friendly Pioneer Woman's Cheeseburger Pie — a cheesy, baked ground beef pie perfect for...
6005
total time
8 servings
servings
720 kcal
calories
Introduction: Meet the Parmesan Garlic Bacon Cheeseburger Lasagna
This Parmesan Garlic Bacon Cheeseburger Lasagna takes two of the most beloved comfort foods — the bacon cheeseburger and traditional lasagna — and combines them into a rich, crowd-pleasing casserole that’s perfect for family dinners, potlucks, or a hearty weeknight treat. Think juicy seasoned ground beef loaded with garlic and Worcestershire, smoky crisp bacon, melted American and Parmesan cheeses, and layers of lasagna noodles or no-boil sheets, all assembled with a creamy garlic-parmesan sauce and baked until bubbly and golden. The result is a dish that delivers familiar cheeseburger flavors in a new, fork-friendly format that reheats beautifully and feeds a crowd. From a search-engine perspective, this recipe targets people looking for inventive comfort-food ideas, easy dinner recipes, and variations on lasagna or cheeseburgers. That means clear ingredient lists, straightforward instructions, and helpful tips for substitutions, make-ahead options, and storage — all of which you’ll find below. Whether you’re trying this for the first time or adapting it to your family’s tastes, the structure of the recipe makes scaling simple: double the tray for a party, or halve it for two. In this article you’ll get: a complete ingredient list with easy swaps, step-by-step prep and assembly instructions, oven temps and baking times, visual cues for doneness, serving suggestions, storage and reheating tips, and frequently asked questions about freezing and substitutions. The aim is to make your kitchen work efficiently so you can enjoy a bold, cheesy meal with minimal stress. This lasagna is especially good with a crisp green salad or roasted vegetables to cut the richness.
Why This Recipe Works: Flavor and Texture Harmony
Combining cheeseburger components with lasagna structure works because it balances rich, savory elements with layered textures. Ground beef seasoned with garlic, onion, salt, pepper, and a dash of Worcestershire or soy sauce brings deep umami and that classic burger essence. Bacon contributes both smokiness and a crisp texture that offsets the gooey cheeses. Using a blend of American-style cheese (or a mild cheddar) and grated Parmesan delivers the melty stretch and tangy, nutty finish that lifts every bite. The lasagna sheets provide structured layers that trap those juicy pockets of beef and melted cheese, creating distinct layers in every forkful. A garlic-parmesan béchamel or a creamy ricotta-parmesan mix softens the profile and ensures the lasagna stays moist without getting greasy. This layered approach prevents the heavy beef from dominating — each slice has meat, cheese, and noodle in nearly every bite. Moreover, the addition of diced tomatoes or a simple tomato sauce introduces acidity to balance the dish’s fat, making the overall experience less cloying. Textural contrast is crucial: crisped bacon on top or folded into layers adds that satisfying snap, while gooey cheese and tender noodles provide comfort. Baking at the right temperature melts the cheese thoroughly while allowing the top to brown and the internal layers to set, which makes slicing cleaner. This recipe is customizable; swap the bacon for pancetta, use turkey or plant-based beef for a lighter version, or try whole wheat noodles for a nuttier bite. All adjustments should maintain the balance of fat, acidity, and salt to preserve the cheeseburger character.
Gathering Ingredients: What You’ll Need and Best Substitutes
Before you begin, assemble all ingredients so the cook process is seamless. You’ll need: 1 to 1.5 pounds of ground beef (80/20 for flavor), 8–10 strips of bacon (thick-cut preferred), 9–12 lasagna noodles (regular or no-boil sheets), 2 cups shredded American or mild cheddar, 1 cup grated Parmesan, 1.5 to 2 cups ricotta or a garlic-parmesan béchamel, 1 small onion finely diced, 3–4 garlic cloves minced, 1 can (14–15 oz) diced tomatoes or 1.5 cups marinara, 2 teaspoons Worcestershire sauce, 1 teaspoon smoked paprika (optional), salt and pepper to taste, 2 tablespoons olive oil, and fresh parsley or chives for garnish. Optional add-ins that work well: diced pickles stirred into a small portion for a cheeseburger-inspired tang at serving, sautéed mushrooms if you want extra umami, or a few dashes of hot sauce for heat in the meat layer. For dietary swaps: use turkey or plant-based ground protein to reduce saturated fat; choose low-fat ricotta and reduce bacon to 4–6 strips for a lighter dish; substitute gluten-free lasagna sheets or thinly sliced zucchini for a low-carb option. If you prefer extra cheeseburger authenticity, mix in a tablespoon of mustard into the ricotta or béchamel layer. High-quality Parmesan elevates the savory finished flavor, but pre-grated works if you’re short on time. When choosing cheese, American slices shred and melt particularly smoothly, helping create that signature cheeseburger melt. If you opt for pre-cooked bacon, reduce oven time slightly to avoid over-browning. Finally, measure and prep everything before you start browning meat — mise en place speeds up assembly and ensures even layering and consistent results when baking.
Preparing the Bacon and Beef: Browning, Seasoning, and Drainage
Start by crisping the bacon and browning the beef separately for the best texture and flavor. Heat a large skillet over medium heat and lay bacon strips in a single layer. Cook until just crisp — about 6–8 minutes depending on thickness — then transfer to a paper towel-lined plate and chop into bite-sized pieces. Leave a tablespoon of bacon fat in the pan for extra flavor, or discard it and use olive oil if desired. Next, in the same skillet, add a little olive oil if needed and sauté diced onion until translucent, about 3–4 minutes. Add the minced garlic and cook for another 30–60 seconds until fragrant. Increase heat to medium-high and add the ground beef in a single layer; let it sear for a minute before breaking it up to encourage browning. Season generously with salt, pepper, smoked paprika, and Worcestershire sauce; these ingredients bring that classic cheeseburger umami. Cook until the beef is fully browned and no longer pink, about 6–8 minutes. Drain excess fat if using higher-fat beef, but reserve a bit to coat the bottom of the sauce for flavor. Stir in diced tomatoes or marinara and simmer for 3–5 minutes on low so the flavors meld and the sauce thickens slightly — you don’t want a soupy layer that will make the lasagna runny. Fold in the chopped bacon into the meat mixture, reserving a small handful for topping if you like a crunchy finish. Taste and adjust seasoning now; if it tastes flat, a splash more Worcestershire or a pinch of kosher salt will brighten it up. Properly seasoned and drained, this meat layer will hold together and provide robust flavor throughout the lasagna.
Building the Layers: Assembly and Cheese Strategy
Assembling this lasagna is where the cheeseburger magic comes together. Preheat the oven to 375°F (190°C) and lightly oil or spray a 9x13-inch baking dish. Start with a thin base layer: spread about 1/2 to 3/4 cup of your marinara or a thin smear of garlic-parmesan béchamel on the bottom to prevent sticking and to add moisture balance. Lay down the first layer of lasagna noodles (trim if necessary). On top of the noodles, spread a thin layer of ricotta mixed with a beaten egg, parsley, salt, and a tablespoon of grated Parmesan for stability and creaminess. Spoon one-third of the meat-and-bacon mixture evenly over the ricotta, then sprinkle one-third of the shredded American or cheddar and a light dusting of Parmesan. Repeat: noodles, ricotta, meat, cheeses — for at least two layers depending on noodle count. For cheeseburger authenticity, add small pockets of ketchup or mustard in a ribbon pattern over one of the meat layers if desired; this adds that nostalgic cheeseburger tang without soaking the pasta. The final layer should be noodles topped with remaining sauce, the balance of shredded American/cheddar, and a generous shower of grated Parmesan for a golden crust. You can also add extra chopped bacon on top for texture. Cover tightly with foil (spray the underside with cooking spray to prevent cheese from sticking) and bake. The cheese strategy here is intentional: American-style or mild cheddar melts smoothly and gives the gooey cheeseburger feel, while grated Parmesan provides a sharper finish and browns beautifully, creating a contrasting top note. This approach ensures each slice has creamy, melty cheese and a flavorful browned top.
Baking, Resting, and Finishing Touches
Bake the assembled lasagna covered at 375°F (190°C) for 25–30 minutes to heat through and melt the cheese. Remove the foil for the last 10–15 minutes to allow the top to brown and crisp slightly; keep a close eye so the Parmesan doesn’t burn. If the edges look dry before the center is fully heated, tent the foil back over the dish for a few minutes. Use a thermometer if desired — the internal temperature should reach about 165°F (74°C) for safe reheating with ground beef. Once you remove the lasagna from the oven, resist the urge to cut immediately. Let it rest uncovered for 10–15 minutes; resting helps the layers set so slices hold together and the cheese firms just enough to create neat portions. While resting, add finishing touches: scatter reserved crispy bacon pieces across the top, sprinkle chopped fresh parsley or chives for color and freshness, and add a light drizzle of high-quality olive oil or a few grinds of black pepper. For an extra cheeseburger flair, serve with small ramekins of ketchup, mustard, and pickle relish so diners can add their favorite burger condiments to each slice. For a restaurant-style presentation, use a sharp spatula to lift clean slices onto warm plates and garnish with microgreens. The final texture should show tender pasta or noodle sheets, creamy pockets of ricotta or béchamel, juicy beef and bacon, and a browned, slightly crisp top layer of melted cheese and Parmesan. This baking and resting sequence is key to achieving the right texture and presentation every time.
Serving Suggestions, Sides, and Pairings
This hearty lasagna pairs well with lighter sides to balance its richness. A crisp green salad with a bright vinaigrette — think arugula or romaine with lemon or red wine vinegar, shaved red onion, and a touch of Dijon — cuts through the fat and refreshes the palate. Simple roasted vegetables such as Brussels sprouts, asparagus, or carrots provide texture and color; toss with olive oil, salt, and pepper and roast at 400°F for about 20–25 minutes. For bread, choose a crusty baguette or garlic bread if you want extra indulgence; the bread is perfect for sopping up the sauce. Beverage pairings: a medium-bodied red like Merlot or Sangiovese complements the beef and tomato notes without overpowering, while a hoppy pale ale or lager also works for beer drinkers. For a nonalcoholic option, sparkling water with a squeeze of lemon or iced tea with lemon provides refreshing acidity. Portioning guidance: aim for 1 1/4 to 1 1/2 cups per person for a main course portion, or smaller servings for a multi-course meal. For a cheeseburger twist at the table, set out small bowls of pickles, extra ketchup, and mustard so guests can customize each bite. Leftovers reheat well in individual portions in a 350°F oven covered with foil for about 15–20 minutes until heated through, or in the microwave for 2–3 minutes depending on power — cover with a damp paper towel to retain moisture. This lasagna also freezes well (see storage section), making it an excellent make-ahead main for busy weeks.
Tips, Substitutions, Storage, and FAQs
Helpful tips: use no-boil lasagna sheets to cut prep time — just ensure your sauce has enough moisture so they cook through. For the creamiest texture, mix ricotta with an egg and some grated Parmesan to stabilize the layer and add richness. If you prefer less salt, reduce the bacon amount or use low-sodium cheeses and add salt to taste after assembling. Substitutions: swap ground beef for ground turkey for lower fat, or use a plant-based crumbled beef substitute for a vegetarian-friendly version (still keep bacon if not vegetarian, or use smoked tempeh or coconut bacon alternative). For keto or low-carb, replace noodles with thinly sliced zucchini or eggplant strips, pre-roasted to remove excess moisture. Storage: cool the lasagna completely before covering. Refrigerate for up to 4 days in an airtight container or keep in the original baking dish covered tightly with plastic wrap and foil. To freeze, assemble and partially bake for 20 minutes, cool, then wrap tightly and freeze for up to 3 months; when ready to serve, bake from frozen at 375°F for 45–60 minutes covered, then uncover and brown for 10–15 minutes until heated through. Reheating: individual slices reheat perfectly in a 350°F oven for 15–20 minutes covered. FAQ: Can I make this ahead? Yes — assemble up to 24 hours in advance and bake when ready, or freeze as noted. Can I reduce the cheese? Yes, but cheeses provide structure and melt; reduce gradually and offset with a bit more ricotta or béchamel. Is it spicy? Not inherently; add cayenne or hot sauce to the meat if you want heat. Why does my lasagna get watery? Likely too much sauce or undercooked noodles; ensure any added vegetables are pre-roasted and drain excess liquid from the meat before assembling. With these tips and adjustments, you can tailor the Parmesan Garlic Bacon Cheeseburger Lasagna to fit dietary needs and flavor preferences while keeping the signature cheeseburger-lasagna character intact.
Parmesan Garlic Bacon Cheeseburger Lasagna
A decadent Parmesan Garlic Bacon Cheeseburger Lasagna — all the flavors of a bacon cheeseburger layered into a cheesy lasagna bake. Easy weeknight comfort food.
total time
6005
servings
8 servings
calories
720 kcal
ingredients
- 1 lb ground beef 🥩
- 6 slices bacon, cooked and crumbled 🥓
- 1 small onion, finely chopped 🧅
- 2 cloves garlic, minced 🧄
- 1 tsp garlic powder 🧄
- 1 tsp Italian seasoning 🌿
- Salt and pepper, to taste 🧂
- 12 lasagna noodles, cooked and drained 🍝
- 2 cups shredded mozzarella cheese 🧀
- 1 cup shredded Parmesan cheese 🧀
- 1 cup ricotta cheese 🥛
- 1 egg, lightly beaten 🥚
- 2 cups heavy cream 🥛
- 2 tbsp unsalted butter 🧈
instructions
- 1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- 2. In a large skillet over medium heat, cook the ground beef with the finely chopped onion and minced garlic until the beef is browned and the onion is soft. Drain any excess grease from the skillet.
- 3. Season the beef mixture with garlic powder, Italian seasoning, salt, and pepper. Stir in the crumbled cooked bacon, then remove from heat and set aside.
- 4. For the garlic cream sauce, melt the butter in a medium saucepan over medium heat. Add the heavy cream and bring it to a gentle simmer. Stir in 1/2 cup of the Parmesan cheese, and season lightly with salt and pepper. Continue to simmer, stirring occasionally, until the sauce thickens slightly, about 3-5 minutes. Remove from heat.
- 5. In a small bowl, combine the ricotta cheese, lightly beaten egg, and a sprinkle of garlic powder. Mix until smooth and well blended.
- 6. Begin assembling the lasagna by spreading a thin layer of the garlic cream sauce on the bottom of the prepared baking dish.
- 7. Place a layer of cooked lasagna noodles over the sauce, followed by a layer of the beef and bacon mixture. Spread some of the ricotta mixture over the meat, then sprinkle a layer of shredded mozzarella cheese. Drizzle some garlic cream sauce over the cheese.
- 8. Repeat the layering process (noodles, beef mixture, ricotta, mozzarella, and cream sauce) until all ingredients are used, finishing with a top layer of mozzarella and the remaining Parmesan cheese.
- 9. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Then remove the foil and continue baking for another 10-15 minutes, or until the top is golden brown and bubbly.
- 10. Remove the lasagna from the oven and let it cool for about 10 minutes before slicing. Garnish with fresh parsley or an extra sprinkle of Parmesan cheese if desired.
- 11. Serve warm and enjoy the rich, cheesy, savory flavors of this comforting bacon cheeseburger lasagna!
- ✨ Pro Tip: Sprinkle some red pepper flakes into the garlic cream sauce for a subtle spicy kick, or serve alongside garlic bread for a complete indulgent meal.
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