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.
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|Serving Size: 1 Serving (322g)|
|Recipe Makes: 8|
|Calories from Fat: 256 (48%)|
|Amt Per Serving||% DV|
|Total Fat 28.4g||38 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 168.2mg||52 %|
|Sodium 871.5mg||30 %|
|Potassium 699mg||18 %|
|Total Carbohydrate 29.9g||9 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 28.9g|
|Protein 39.5g||56 %|
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Calories per serving: 535
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