Cheeseburger Lasagna

Ingredients

• 1½ lb lean (at least 80%) ground beef
• 3 tablespoons dried minced onion
• 1 can (15 oz) tomato sauce
• 1½ cups water
• ½ cup ketchup
• 1 tablespoon yellow mustard
• 1 egg
• 1 container (15 oz) ricotta cheese
• 2 cups shredded American-Cheddar cheese blend (8 oz)
• 12 uncooked lasagna noodles
• 1 cup shredded Cheddar cheese (4 oz)
• 1 cup shredded lettuce
• 1 medium tomato, sliced
• ½ cup dill pickle slices

Instructions

1. 1Preheat the oven to 350°F and coat a 13x9-inch glass baking dish with cooking spray.
2. 2Cook the ground beef and dried minced onion in a 12-inch nonstick skillet over medium-high heat for 5 to 7 minutes. Stir occasionally until the meat is fully browned, then drain the excess fat so the lasagna doesn't become greasy.
3. 3Stir the tomato sauce, water, ketchup, and yellow mustard into the browned beef. Bring the mixture to a boil, then lower the heat and let it simmer for 5 minutes, stirring occasionally.
4. 4Whisk the egg in a medium bowl. Fold in the ricotta cheese and 2 cups of the shredded American-Cheddar cheese blend until well combined.
5. 5Spread 1 cup of the beef mixture across the bottom of the prepared baking dish. Arrange 4 uncooked lasagna noodles on top. Cover the noodles with half of the ricotta mixture, followed by 1½ cups of the beef mixture.
6. 6Create a second layer using 4 more noodles, the rest of the ricotta mixture, and another 1½ cups of the beef mixture. Finish with the last 4 noodles, the remaining beef mixture, and an even layer of the 1 cup of shredded Cheddar cheese.
7. 7Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and continue baking for 25 to 35 minutes until the cheese is bubbly and golden.
8. 8Let the casserole rest for 5 to 10 minutes before slicing. This resting time allows the pasta to absorb the remaining liquid so the layers hold together. Top with shredded lettuce, sliced tomato, and dill pickles just before eating.

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