1½
lbs lean (at least 80/20) 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 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, if desired
½
cup dill pickle slices, if desired
Directions
Spray a 9 x 13 baking dish with cooking spray. In a 12-inch nonstick skillet, cook beef and onion over medium-high heat for 5 to 7 minutes, stirring frequently, until beef is brown; drain. Stir in tomato sauce, water, ketchup and mustard. Simmer 5 minutes, stirring occasionally.
Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the cheese blend.
Spread 1 cup of the beef mixture over bottom of the baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture over noodles; top with 1½ cups of the beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1½ cups of the beef mixture. Top with remaining 4 noodles, beef mixture and 1 cup of cheddar cheese. Cover with foil; refrigerate at least 8 hours or overnight.
Heat oven to 350°. Bake lasagna, covered for 45 minutes. Uncover, and bake 25 to 35 minutes longer or until bubbly. Remove from oven. Cover with foil, and let stand 5 to 10 minutes before cutting.
Just before serving, top with lettuce, tomato and pickles (if desired). Serve with additional ketchup if desired.