Cheeseburger Lasagna Recipe 455

Steps:

• Heat oven to 375°F.
• Brown meat with onions in large nonstick skillet on medium heat. Add tomato sauce, ketchup and mustard; mix well. Cook 5 min., stirring frequently. Remove from heat.
• Mix cream cheese and milk in medium bowl until blended. Add pickles and 1 cup shredded cheese; mix well.
• Spread 1 cup meat mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with 3 noodles and half the cream cheese mixture. Repeat layers. Top with remaining noodles, meat mixture and shredded cheese. Cover.
• Bake 30 min. or until heated through, uncovering after 25 min.

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.
• In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
• Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.

Steps:

• Spray 13x9-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.
• 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 beef mixture over bottom of baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture over noodles; top with 1 1/2 cups beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 1/2 cups beef mixture. Top with remaining 4 noodles, beef mixture and 1 cup Cheddar cheese. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake lasagna, covered, 45 minutes. Uncover; bake 25 to 35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5 to 10 minutes before cutting.
• Just before serving, top with lettuce, tomato and pickles. Serve with additional ketchup if desired.

Steps:

• 1. In a large skillet add the olive oil. Add the red onions and garlic cook for 3 minutes. Add the ground beef and cook until no longer pink. Drain the fat out and then add the ketchup and mustard. Warm it through. Set aside.
• 2. Heat a large pot of water to boiling add some salt. Cook the lasagna noodles until softened. Drain and rinse with cold water. Set aside.
• 3. In a bowl mix the ricotta cheese, egg, parsley, and the shredded fontina cheese.
• 4. Preheat oven 350 degrees.Spray a lasagna pan. Place 1/2 cup of tomato sauce in the bottom of the pan. Lay 3 lasagna sheets on pan. Top with 1/3 of the ricotta cheese mixture. Top with white half the white cheddar cheese. Layer three more lasagna noodles. Spread half the meat mixture then the half the sharp cheddar cheese. Spread another 1/2 cup tomato sauce over the sharp cheddar cheese
• 5. Layer 3 more lasagna noodles. Spread another 1/2 of the ricotta mixture and the rest of the Fontina cheese. Top with 3 more lasagna noodles the rest of the meat mixture and the rest of the ricotta mixture
• 6. layer the last 3 lasagna noodles the remaining tomato sauce and the rest of the Sharp Cheddar cheese.
• 7. Bake for one hour. remove from oven and let sit 20 minutes to set up. Top with sliced pickles

Steps:

• Boil the lasagna noodles and cut each noodle into three equal pieces and set aside. Lasagna noodles are 12 inches long so you can cut one 4 inch piece and use it for a pattern. I stacked up 4 pieces that way I could cut 12 squares at one time.
• Brown hamburg, add garlic and drain the grease when the hburg is done cooking. Make the gravy mix in a sauce pan and pour over the hamburg. Set aside it will thicken as it cools.
• In another skillet add 1/2 stick of butter and onions and peppers that are sliced and cook until softened.
• Once they are softened set aside. Preheat oven to 350 degrees.
• I used a 9x12 pan and made two rows of five pieces of lasagna that has been cut into 3 so that you will have five stacks on each side. Add some gravy then add green peppers and onions on top of each piece. Add the gravy and hamburg on top of the onions. I used cheddar cheese and guyere so I layered the cheese on top. Put a noodle on top of that and layer onions and peppers, hamburg and gravy and cheese. Add the top noodle and cover with hamburg and gravy and cheese.
• Bake in the oven for about 20-30 minutes till cheese is melted. Let set for about 15 minutes and serve spooning gravy over the stacks.

Steps:

• Heat oven to 375°F. In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; remove from heat and drain. Stir in tomato sauce, ketchup, water and soup mix. In medium bowl, beat eggs well. Stir in cottage cheese and Parmesan cheese. Spoon 1 1/2 cups of meat sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 uncooked lasagna noodles (noodles may not reach ends of dish). Top with half of cottage cheese mixture and half of remaining meat sauce. Repeat layers with remaining lasagna noodles, cottage cheese mixture and meat sauce. Sprinkle shredded cheese over top. Cut 16x12-inch sheet of regular or nonstick foil; if using regular foil, spray with cooking spray. Cover dish loosely with foil, sprayed side down. Bake 1 hour or until lasagna is bubbly and noodles can be easily pierced with tip of sharp knife. Uncover dish; bake 10 to 15 minutes longer or until cheese on top is melted. Let stand 15 minutes before serving.

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch skillet, cook beef, onions, salt and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is brown; drain. Stir in tomato sauce and water. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 minutes.
• In medium bowl, beat egg with fork. Stir in ricotta cheese, Swiss cheese, parsley and 1/4 cup of the bacon.
• Spread about 1 cup of the beef mixture in baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture, 2 cups beef mixture and 3/4 cup of the Cheddar cheese over noodles. Repeat layers once, starting with 4 noodles. Top with remaining noodles, beef mixture, Cheddar cheese and bacon. Spray 15-inch sheet of foil with cooking spray. Cover lasagna with foil, sprayed side down. Refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F Bake covered 45 minutes. Uncover and bake about 30 minutes longer or until bubbly and golden brown. Cover and let stand 10 minutes before cutting.

Steps:

• 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. 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. 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 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.

Steps:

• Heat oven to 375°F. In 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; remove from heat and drain. Stir in tomato sauce, ketchup, water and soup mix.
• In medium bowl, beat eggs well. Stir in cottage cheese and Parmesan cheese.
• Spoon 1 1/2 cups of meat sauce in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Top with 4 uncooked lasagna noodles (noodles may not reach ends of dish). Top with half of cottage cheese mixture and half of remaining meat sauce.
• Repeat layers with remaining lasagna noodles, cottage cheese mixture and meat sauce. Sprinkle shredded cheese over top. Cut 16x12-inch sheet of regular or nonstick foil; if using regular foil, spray with cooking spray. Cover dish loosely with foil, sprayed side down.
• Bake 1 hour or until lasagna is bubbly and noodles can be easily pierced with tip of sharp knife. Uncover dish; bake 10 to 15 minutes longer or until cheese on top is melted. Let stand 15 minutes before serving.

Steps:

• Heat oven to 375'. In a 3-quart saucepan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; remove from heat and drain. Stir in the tomato sauce, ketchup, water and soup mix.
• In a medium bowl, beat eggs well. Stir in the cottage cheese and Parmesan cheese.
• Spoon 1-1/2 cups of meat sauce in bottom of a ungreased 13x9 inch glass baking dish. Top with 4 uncooked noodles(noodles will probably not reach the ends of the dish). Top with half of cottage cheese mixture and half of remaining meat sauce.
• Repeat layers with remaining lasagna noodles, cottage cheese mixture and meat sauce. Sprinkle shredded cheeses' over top. Cover loosely with aluminum foil that has been sprayed with cooking spray(sprayed side down). Or use Reynolds non-stick foil.
• Bake 1 hour or until lasagna is bubbly and noodles can be easily pierced with tip of sharp knife. Uncover dish; bake 10-15 minutes longer or until cheese on top is melted. Let stand 15 minutes before serving.