Make Ahead Cheeseburger Lasagna

1 1/2 lb lean (At least 80%) ground beef
3 tbsp instant minced onion
1 can (15oz) tomato sauce
1 1/2 cups water
1/2 cup ketchup
1 tbsp yellow mustard
1 egg
1 container (15oz) small curd cottage cheese or ricotta cheese
3 cups shredded cheddar cheese
12 uncooked lasagna noodles
1 cup shredded lettuce
1 medium tomato, sliced
1/2 cup dill pickle slices

Spray 13 x 9 inch glass baking dish with non-stick spray.  In 12-inch non stick skillet, cook beef and onion over medium high heat for 5 to 7 minutes, stirring occasionally, until meat 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 cottage cheese and 2 cups of shredded cheese.

Spread 1 cup beef mixture over bottom of baking dish. Cover with 4 uncooked lasagna noodles.  Spread half of the cottage cheese mixture over the noodles, top with 1 1/2 cups beef mixture. Repeat layers once with 4 noodles, remaining cottage cheese mixture, and 1 1/2 cups beef mix. Top with remaining noodles, remaining beef and remaining shredded cheese. Cover with foil. Refrigerate 8 hours to overnight.

Heat oven to 300 degrees F. Bake lasagna, covered, for 45 minutes. Uncover and bake 25 to 35 minutes longer, or until bubbly.  Remove from oven. Cover with foil; let stand 5 to 10 minutes before cutting.

Just before serving, top with lettuce, tomato, pickles and additional ketchup if desired.