Ingredients Jump to Instructions ↓

  1. 2 Lbs. lean ground beef

  2. 4 Tbs. instant minced onion

  3. 1 (15 oz) can tomato sauce

  4. 3/4 cup ketchup

  5. 1 -1/2 cups water

  6. 2 Tbs. prepared mustard

  7. 1 egg

  8. 1 (15 oz) container Ricotta cheese

  9. 12 oz (3 cups) shredded cheddar and American cheese blend

  10. 12 uncooked lasagna noodles

  11. 4 oz shredded lettuce

  12. 1 medium tomato , sliced

  13. Dill pickle slices for garnish

Instructions Jump to Ingredients ↑

  1. Spray a 9“x13” glass baking dish and a large non-stick skillet with a non-stick spray (Pam) In sprayed skillet, cook ground beef and onion over medium heat until done, stirring frequently. Add tomato sauce, water, ketchup, and mustard. Mix well, simmer 5 minutes, stirring occasionally. Meanwhile, beat egg in a medium bowl, add ricotta cheese and 3 cups of the cheese blend. Spread 1 cup of beef mixture in bottom of prepared baking dish. Arrange 4 uncooked lasagna noodles over beef sauce. Spoon and spread 1/2 of ricotta cheese mixture over noodles. Top with 1-1/2 cups of beef mixture. Repeat layers above once. Top with remaining noodles beef mixture and remaining cheese. Cover with foil and refrigerate 8 hours or overnight. When ready to bake preheat oven to 350°. Bake covered 45 minutes. Uncover and bake an additional 25-35 minutes. Remove from oven and cover with foil, let stand 5-10 minutes. Just before serving top with lettuce, tomatoes and pickle slices. If desired serve with additional ketchup


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