Make Ahead Cheeseburger Lasagna Recipes

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:

• 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:

• 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.

Steps:

• Spray 13×9-inch (3qt) baking dish with cooking spray.
• In 12-inch skillet, cook beef and onion over medium-high heat 5-7 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 whisk or fork. Stir in ricotta cheese and 2 cups 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 of beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 1/2 cups meat 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 25-35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5-10 minutes before cutting.
• Just before serving, top with lettuce, tomato and pickles. Serve with additional ketchup if desired.

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:

• FOR THE SAUCE: Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering.
• Add the onions and cook until softened but not browned, about 3 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Stir in the meat, 1 teaspoon salt, 1 teaspoon pepper and cook, breaking the meat into small pieces until the meat loses its raw color but has not browned, about 4 minutes.
• Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes.
• Stir in the tomato puree and drained diced tomatoes (and a splash of your favorite red wine if you feel so inclined).
• Bring to a simmer and cook until the flavors are blended, about 3 minutes.
• Season with salt and pepper to taste; set aside.
• FOR THE RICOTTA FILLING: Stir all the ingredients together until combined; set aside.
• TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat).
• Place 3 noodles in a single layer.
• Spread each noodle with 1/3 cup of the ricotta mixture.
• Sprinkle with 1 cup mozzerella.
• Spoon 1 cup of sauce evenly over the cheeses.
• Repeat layering twice more.
• Place the remaining 3 noodles on top, cover with the remaining sauce, and sprinkle with 1 cup mozzerella and the Parmesan.
• TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
• TO SERVE: Adjust an oven rack to the middle position and pre-heat to 400 degrees. Unwrap the dish and cover tightly with aluminium foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before cutting and serving.
• TO SERVE RIGHT AWAY: Follow instructions above, reducing covered baking time to 15 minutes.

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:

• Peel and chop the onion to measure 1/2 cup.
• In a 4-quart Dutch oven, cook the beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Place a strainer or colander in a large bowl; line strainer with a double thickness of paper towels. Pour the beef mixture into the strainer to drain. Return beef mixture to Dutch oven; discard paper towels and any juices in the bowl.
• Into the beef, stir the parsley, basil, sugar, seasoned salt, tomatoes (with liquid), soup, tomato paste and water. Heat to boiling over high heat, stirring occasionally. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cook uncovered 20 minutes.
• In an ungreased 13x9-inch (3-quart) glass baking dish, spread 2 cups of the sauce mixture. Top with 4 uncooked noodles. Spread half of the cottage cheese over noodles; spread with 2 cups sauce mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat with 4 noodles, remaining cottage cheese, 2 cups sauce mixture and remaining mozzarella cheese. Top with remaining noodles and sauce; sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 2 hours but no longer than 24 hours.
• Heat oven to 350°F. Bake covered 30 minutes. Remove foil; bake 30 to 40 minutes longer or until hot in center. Let stand 15 minutes before cutting.

Steps:

• In a large skillet, cook and crumble beef and sausage over medium-high heat until no longer pink; drain. Stir in marinara and pizza sauces. In a bowl, mix eggs, ricotta cheese, Parmesan cheese, parsley and pepper., Spread 1 cup meat sauce into a greased 13x9-in. baking dish. Layer with 4 noodles, half of the ricotta cheese mixture, 1 cup meat sauce and 1 cup mozzarella cheese. Repeat layers. Top with remaining noodles, meat sauce and mozzarella cheese. Refrigerate, covered, 8 hours or overnight., Preheat oven to 375°. Remove lasagna from refrigerator while oven heats. Bake, covered, 45 minutes. Bake, uncovered, until cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.

Steps:

• In a large skillet, cook sausage and beef over medium heat until no longer pink; drain.
• Stir in pizza sauce and marinara sauce; taste and adjust seasoning with salt and pepper, if needed.
• In a large bowl, combine the eggs, ricotta, Parmesan, parsley, and pepper.
• Spread 1 cup meat sauce into a greased 13 x 9 inch baking dish.
• Layer with 4 noodles, half of the cheese mixture, 1 cup meat sauce and 1 cup mozzarella.
• Repeat layers.
• Top with remaining noodles, meat sauce, and mozzarella.
• Cover and refrigerate for 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Bake, covered, at 375° for 45 minutes.
• Uncover; bake 10-15 minutes longer or until cheese is melted.
• Let stand for 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.