Woman's World

Cheeseburg­er Lasagna


Can’t decide between burgers and pasta? Have them both in this comforting casserole loaded with all the classic flavors your family loves!

1 1/2 lbs. lean (at least 80%) ground beef 3 Tbs. dried minced onion 1 can (15 oz.) tomato sauce 1/2 cup ketchup 1 Tbs. yellow mustard 1 egg 1 cont. (15 oz.) ricotta cheese 2 cups shredded American-Cheddar cheese blend, 8 oz. 12 uncooked lasagna noodles 1 cup shredded Cheddar cheese, 4 oz. 1 cup shredded lettuce 1 medium tomato, sliced 1/2 cup dill pickle slices

Preheat oven to 350°F. Coat 13"x9" or 3- qt. glass baking dish with cooking spray. In 12" 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, 1 1/2 cups water, ketchup and mustard; heat to boiling; reduce heat. Simmer 5 minutes, stirring occasional­ly.

Meanwhile, in medium bowl, beat egg. Stir in ricotta cheese and 2 cups cheese blend. Spread 1 cup beef mixture in 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 lasagna. Bake 45 minutes. Uncover. Bake 15-25 minutes longer or until bubbly. Cover; let stand 5-10 minutes before cutting. Serve topped with lettuce, tomato, pickles and additional ketchup, if desired.

To freeze, cool completely after baking; do not top with lettuce, tomato and pickles. Cover baking dish tightly. Freeze up to 3 months. Thaw 12-24 hours in refrigerat­or until completely thawed. Reheat lasagna covered at 350°F 30 minutes or until thoroughly heated.

To make ahead and not freeze, prepare recipe up to initial baking; cover and refrigerat­e overnight, then bake as directed.

Servings: 8. Cals.: 590. Protein: 39 g. Fat: 32 g. (17 g. saturated). Trans fat: 1 g. Chol.: 135 mg. Carbs.: 38 g. Sodium: 1,050 mg. Fiber: 3 g. Sugar: 9 g. Kitchen time: 30 minutes. Total time: 1 hour, 30 minutes + freezing and thawing.

The secret to these irresistib­le golden-brown hens? A sweet-and-tangy balsamic glaze made with fragrant orange marmalade!

1/2 orange

1/2 cup orange marmalade, chopped

2 Tbs. balsamic vinegar

1 tsp. dried Greek seasoning

1/2 tsp. salt

1/4 tsp. freshly ground pepper

3 Cornish game hens, about 1 3/4 lbs. each 2 Tbs. olive oil

Preheat oven to 375°F. Grate enough zest from the orange to equal 1/4 tsp. Cut remaining orange into 3 pieces. In bowl, combine the zest with the orange marmalade and the balsamic vinegar; reserve.

In another small bowl, combine Greek seasoning, salt and pepper. Squeeze juice from each piece of orange into cavity of each hen. Cut each squeezed piece into 2 pieces and place in hen cavities. If desired, truss hens.

Place hens on rack in large roasting pan. Brush hens with olive oil, then sprinkle all over with Greek seasoning mixture. Roast hens 1 hour, 20 minutes or until meat thermomete­r inserted into thickest part of thigh away from bone registers 180°F and juices run clear when pierced with fork, brushing hens twice with orange marmalade mixture during last 20 minutes of roasting time. Let stand 10 minutes before serving.

Servings: 6 Calories: 600 Protein: 42 g. Fat: 39 g. (10 g. sat.) Chol.: 246 mg. Carbs.: 20 g. Sodium: 343 mg. Fiber: 0 g. Sugar: 17 g. Kitchen time: 25 minutes. Total time:1 hour, 55 minutes.

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