Cheeseburger Lasagna Recipe

1/2 lb. lasagna noodles

2 tbsp. extra-virgin olive oil, plus more for noodles

1 medium yellow onion, chopped

kosher salt

Freshly ground black pepper

2 cloves garlic

1 lb. ground beef

1 tbsp. tomato paste

2 tsp. Worcestershire sauce

2 tsp. yellow mustard

2 15-oz. cans tomato sauce

1 16-oz. container whole milk ricotta

1 large egg

1 tsp. garlic powder

2 1/2 c. shredded Cheddar

2 1/2 c. Shredded Monterey Jack

1/3 c. chopped tomatoes, for garnish

1/4 c. chopped pickle chips, for garnish

1 green onion, chopped

Sesame seeds, for garnish

Preheat oven to 375°.
In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain and toss with a bit of olive oil to prevent noodles from sticking.
In a large skillet over medium-high heat, heat olive oil. Add onion, season with salt and pepper, and cook until soft, 5 minutes. Stir in garlic and cook until fragrant, 1 minute more.
Add ground beef to skillet and season generously with more salt and pepper. Cook until browned, about 8 minutes, then drain the fat. Return to pan over medium heat and stir in tomato paste, Worcestershire sauce, and mustard. Pour in tomato sauce, season with salt and pepper, and simmer 5 minutes. Set aside.
Make ricotta mixture: In a medium bowl, stir together the ricotta and egg and season with garlic powder, salt, and pepper.
Assemble lasagna: In a large baking dish, spread a thin layer of meat sauce. Top with a layer of noodles, a big spoonful of ricotta mixture, another spoonful of meat sauce, and a sprinkle of cheeses. Repeat 3 more times, ending with cheese.
Bake until bubbly and golden, 35 minutes, then broil top if desired.
Garnish with tomatoes, pickles, green onions, and sesame seeds. Serve.

Source

Recipes Cottage