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Monday, March 30, 2009

Make-Ahead Cheeseburger Lasagna

YAY! A new recipe. I actually cooked something new for dinner tonight and it turned out great! A new twist on the classic lasagna! Enjoy!


1 1/2 lb lean 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
1/2 cup dill pickle slices

1. Spray 13x9 inch (3qt) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium0high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; 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 350F. Bake lasagna covered, 45 minutes. Uncover and 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.

2 comments:

AmyG said...

That looks really yummy! Will have to try this soon. Thanks for sharing!

(not sure if you got my email, but your blanket was finally shipped today!)

Blondie said...

This looks great...I'll bookmark it!