01 -
Set the oven to 375°F (190°C).
02 -
In a big pan over medium-high heat, crumble the ground beef. Toss in the chopped onion. Stir and cook until the meat’s brown. Throw in the minced garlic, stir, and cook 2 more minutes. Take off the heat and put aside.
03 -
Whip the condensed cheddar cheese soup, milk, onion powder, mustard, salt, and pepper together in a bowl till it’s smooth.
04 -
Slather one-third of the cheddar mix evenly across the bottom of a half sheet pan (about 46 by 33 cm). Lay down one layer of no-boil lasagna noodles on top.
05 -
Mix ricotta cheese and cream of bacon soup in another bowl until smooth.
06 -
Spoon half the ricotta mix over the noodles and spread it out evenly. Next, add half the cooked beef mix and sprinkle half the cheddar cheese over it.
07 -
Top that with another noodle layer. Spread the rest of the ricotta mix evenly, then pour the leftover cheddar mix over it.
08 -
Put the rest of the cooked beef on top. Cover the pan tightly with foil.
09 -
Bake for 30 minutes in the oven while still covered.
10 -
Take off the foil. Sprinkle the leftover cheddar cheese and cooked bacon pieces on top. Put the pan back uncovered and bake for another 15 minutes.
11 -
Take it out of the oven and let it rest for a few minutes before cutting and serving.