Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the cheese blend.
  • 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.
  • 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.
  • Just before serving, top with lettuce, tomato and pickles. Serve with additional ketchup if desired.