Cheeseburger Lasagna
This is the best Lasagna recipe I have tried. This can definitely be made ahead to bake the next day. It makes a huge pan, so great for a big crowd!
This is the best Lasagna recipe I have tried. This can definitely be made ahead to bake the next day. It makes a huge pan, so great for a big crowd!
- Carbohydrate 27.0519554811887 g
- Cholesterol 168.242323924862 mg
- Fat 28.3080619442337 g
- Fiber 0.23437455447033 g
- Protein 38.785935848286 g
- Saturated Fat 15.3307566094239 g
- Serving Size 1 1 Serving (268g)
- Sodium 592.922639576663 mg
- Sugar 26.8175809267184 g
- Trans Fat 2.39243719714087 g
- Calories 522 calories
Step-by-step
- 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.
- 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 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.
- 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.
Layering Mechanics and Temperature Control
Covering the baking dish with foil for the first forty-five minutes traps steam inside, ensuring the uncooked lasagna noodles hydrate fully in the surrounding sauce without requiring a separate boiling step. Uncovering the pan for the final twenty-five to thirty-five minutes allows excess moisture to evaporate while developing a golden crust on the cheddar topping. Letting the baked lasagna rest under foil for five to ten minutes before slicing is crucial, because residual heat redistributes internal moisture and allows the melted dairy proteins to set, which prevents individual squares from sliding apart on the plate. When scaling this recipe up for larger gatherings, avoid overcrowding a single vessel; instead, divide the ingredients across multiple thirteen-by-nine-inch pans to maintain even heat penetration throughout the center of the pasta.
Preventing Common Structural Failures
Excess grease is the primary culprit behind watery pasta bakes, making thorough drainage of the ground beef after the initial five to seven minutes of browning an absolute necessity. Whisking the egg into the ricotta mixture prior to assembly creates a stable protein matrix that thickens the cheese layer as it heats, stopping the filling from bleeding into the surrounding meat sauce. Maintaining a moderate oven temperature of 350 degrees Fahrenheit ensures the dairy fats melt smoothly without separating or scorching before the interior reaches serving temperature.
