Make-Ahead Cheeseburger Lasagna

 

1 1/2

lb lean (at least 80%) ground beef

3

tablespoons instant minced onion

1

can (15 oz) tomato sauce

1 1/2

cups water

1/2

cup ketchup

1

tablespoon yellow mustard

1

egg

1

container (15 oz) ricotta cheese

2

cups shredded Cheddar-American cheese blend (8 oz)

12

uncooked lasagna noodles

1

cup shredded Cheddar cheese (4 oz)

1

cup shredded lettuce

1

medium tomato, sliced, if desired

1/2

cup dill pickle slices, if desired

• 1 Spray 13x9-inch (3-quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain. Stir in tomato sauce, water, ketchup and mustard. Simmer 5 minutes, stirring occasionally.
• 2 Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the cheese blend.
• 3 Spread 1 cup beef mixture over bottom of baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture over noodles; top with 1 1/2 cups beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 1/2 cups beef mixture. Top with remaining 4 noodles, beef mixture and 1 cup Cheddar cheese. Cover with foil; refrigerate at least 8 hours or overnight.
• 4 Heat oven to 350°F. Bake lasagna, covered, 45 minutes. Uncover; bake 25 to 35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5 to 10 minutes before cutting.
• 5 Just before serving, top with lettuce, tomato and pickles. Serve with additional ketchup if desired.