Make-Ahead Cheeseburger Lasagna |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Taken in Betty Crocker Casseroles and Slow Cooker Meals Magazine. Loved it! Easy, fast and delicious! Used low-fat cottage cheese instead of ricotta and used low-fat cheese to lower calories! Ingredients:
1 1/2 lbs ground meat |
3 tablespoons instant minced onion |
1 (15 ounce) can tomato sauce |
1 1/2 cups water |
1/2 cup ketchup |
1 tablespoon yellow mustard |
1 egg |
15 ounces ricotta cheese |
2 cups shredded cheddar cheese |
12 uncooked lasagna noodles |
1 cup shredded cheddar cheese |
1 cup shredded lettuce |
1 medium tomato, sliced, if desired |
1/2 cup dill pickle slices, if desired |
Directions:
1. Spray 13×9-inch (3qt) baking dish with cooking spray.
2. In 12-inch skillet, cook beef and onion over medium-high heat 5-7 minutes, stirring frequently, until beef is brown;drain. Stir in tomato sauce, water, ketchup and mustard. Simmer 5 minutes stirring occasionally.
3. Meanwhile, in medium bowl beat egg with whisk or fork. Stir in ricotta cheese and 2 cups cheese blend.
4. 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 of beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 1/2 cups meat mixture. Top with remaining 4 noodles, beef mixture and 1 cup cheddar cheese.
5. Cover with foil; refrigerate at least 8 hours or overnight.
6. Heat oven to 350°F Bake lasagna covered 45 minutes. Uncover; bake 25-35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5-10 minutes before cutting.
7. Just before serving, top with lettuce, tomato and pickles. Serve with additional ketchup if desired.
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