Traditional lasagna will never go out of style, but what about putting a spin on it that builds on the original flavor, yet modernizes it and makes it new and delicious, perfect for a family dinner or for having friends over. Starting with basically the same base as the classic, we turned our lasagna into a cheeseburger lasagna – and everyone absolutely loved it! If you’re entertaining anytime soon and need a dish that packs a punch and has a ton of flavor, this is the one for you – it doesn’t disappoint.
To start out, you’ve still got your onion, beef and tomato mixture, but to that we also added mustard and Worcestershire sauce, plus plenty of cheddar and monterey jack cheese. Then, to top it all off, we sprinkled some typical burger garnishes on top like lettuce, tomato, pickles and sesame seeds.
Oh my gosh, you guys, so tasty! If you’re looking at it and thinking it’s sacrilege to do that to a lasagna, don’t be so hasty! Think about it for a minute and you’ll see all the reasons why this actually makes tons of sense to do. Who needs buns for a burger when you could encase the whole thing in noodles??
Promise us you’ll try it just once. Everyone who tried ours seriously raved about it and vowed to go and make their own version for their next get-together. It’s such a fun, easy twist on a classic that adds a little bit of new flavor and keeps things interesting – which is a huge win, since sometimes we can get into a cooking rut and unintentionally make the same things over and over again. This will spice things up for you and you’ll be glad you tried it!
1 hour to prepare serves 8-10
- 1 (9 oz.)package oven-ready lasagna noodles
- 2 tablespoons olive oil
- 1 1/2 pounds lean ground beef
- 1/2 yellow onion, minced
- 3 cloves garlic, minced
- 2 (15 oz.) cans tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon yellow mustard
- 2 teaspoons Worcestershire sauce
- 1 large egg
- 1 (15 oz.) container ricotta cheese
- 1/2 teaspoon garlic powder
- 2 cups sharp cheddar cheese, grated
- 1 cup monterey jack or American cheese, grated
- 1 cup lettuce, shredded
- 1/2 cup tomato, diced
- 1/2 cup dill pickles, diced
- sesame seeds, garnish, optional
- kosher salt and freshly ground pepper, to taste
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
- Heat a large pan or skillet over medium-high heat and sauté ground beef, onion and garlic until meat is brown and onion is softened and translucent. 6-8 minutes. Drain fat and return to heat.
- Season generously with salt and pepper, then stir in tomato sauce, tomato paste, mustard and Worcestershire sauce.
- Bring sauce to a simmer and cook for 5-7 minutes.
- Remove from heat and set aside.
- In a medium bowl, whisk together egg, ricotta and garlic powder, then season with salt and pepper.
- In a separate bowl, combine cheddar and monterey jack cheese.
- To assemble lasagna: spread 1/3 cup beef sauce around the bottom of greased baking dish, then top with a layer of noodles.
- Spread a layer of ricotta mixture over the noodles, then top with beef sauce. Take 1/4 cheese mixture and sprinkle on top of sauce.
- Repeat three to four more times with layers of noodles, ricotta, beef sauce and cheese, making sure to top everything off with the cheese.
- Transfer baking dish to oven and bake, covered, for 40 minutes, then uncover and bake for another 20 minutes, or until bubbly.
- Remove from oven and let cool 10 minutes before serving. Top with lettuce, tomatoes, pickles and sesame seeds, if desired.
Recipe adapted from Betty Crocker