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!
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.
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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.
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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.
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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.
This was good, but needed a little kicking up for my husband, so I used real onions, chopped, and added some cooked bacon and small chopped mushrooms for a "bacon mushroom burger" lasagna. More cheese too. I agree with needing more liquid for uncooked or no-boil noodles though, definately.
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An interesting twist on lasagna and hamburgers! I would recommend using more tomato sauce (as a personal preference) if using uncooked noodles as they soaked up a lot of liquid. Thanks for sharing!
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