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Cheeseburger Lasagna
This hearty baked pasta dish combines the classic flavors of a cheeseburger with the comforting layers of traditional lasagna. The savory meat sauce gets its signature tang from ketchup and mustard, layering perfectly with creamy ricotta, a melty American-Cheddar blend, and uncooked noodles for easy preparation. It is a fun, family-friendly weeknight dinner that brings a playful twist to the dinner table. Once out of the oven, the warm casserole is finished with fresh burger toppings like shredded lettuce, sliced tomatoes, and dill pickles, offering a bright, crunchy contrast to the rich, cheesy pasta.
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
- 1Preheat the oven to 350°F and coat a 13x9-inch glass baking dish with cooking spray.
- 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.
- 3Mix 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 while stirring occasionally.
- 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.
- 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.
- 6Create another 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.
- 7Cover the dish and bake for 45 minutes. Remove the cover and continue baking for 25 to 35 minutes until the cheese is bubbly. Let the casserole rest for 5 to 10 minutes before slicing. Garnish the top with shredded lettuce, sliced tomato, and dill pickles, serving with extra ketchup on the side.
- 8To store for later, allow the baked dish to cool completely before covering it tightly and freezing for up to 3 months. Thaw in the refrigerator for 12 to 24 hours, then reheat covered at 350°F for 30 minutes until warmed through.
- 9For an overnight preparation, assemble the dish completely without baking. Cover and refrigerate for up to 8 hours or overnight, then proceed with the standard baking instructions.