Make-Ahead Cheeseburger Lasagna

(luckymommyto2boys ~ Amy ~ Betty Crocker magazine)

1 ½ lb lean (at least 80%) ground beef (I used ground turkey)
3 tablespoons instant minced onion
1 can (15 oz) tomato sauce
1 ½ cups water
½ cup ketchup
1 tablespoon yellow mustard
1 egg
1 container (15 oz) ricotta cheese
2 cups shredded Cheddar-American cheese blend (8 oz)
12 uncooked lasagna noodles
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded lettuce
1 medium tomato, sliced
½ cup dill pickle slices

Spray 13x9-inch glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; 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. Spread half of the ricotta mixture over noodles; top with 1 ½ cups beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 ½ 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 minute. Uncover and 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.
* Although this recipe is super to make ahead, you can bake it right away too. Just cover the dish with foil and bake as directed.