Update my dinner status, I'm making this tonight.
54 chefs marked this as Favorite
3 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 1 : 52 Active Time: 15 : 17
US/Metric: [convert to metric]
Ingredients
Preparation
1. Spray 13 x 9-inch (3 quart) glass 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. Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the cheese blend.
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. Heat oven to 350F. 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.
