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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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A delicious alternative to your family favorite! You can use cooked, or uncooked noodles with this. To use cooked noodles: Cook the noodles and omit the water in the recipe. Serve it with some lettuce, tomato, and pickles! Ingredients:
1 1/2 lbs lean ground beef |
1 egg |
3 tablespoons instant minced onion |
1 (15 ounce) container ricotta cheese |
1 (15 ounce) can tomato sauce |
2 cups cheddar and american blend cheese |
1 1/2 cups water |
12 dry lasagna noodles |
1/2 cup ketchup |
1 cup shredded cheddar cheese |
1 tablespoon yellow mustard |
Directions:
1. 1. Spray 13 x 9-inch (3 quart) baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is brown; drain. Stir in tomato sauce, water, ketchup and mustard. Simmer 5 minutes, stirring occasionally.
2. 2. Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the shredded cheddar and american blend.
3. 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 cups beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 cups beef mixture. Top with remaining 4 noodles, beef mixture and 1 cup Cheddar cheese. Cover with foil.
4. 4. Heat oven to 350°F Bake lasagna, covered, 45 minutes. Uncover and bake 25-35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5 to 10 minutes before cutting.
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