If you prefer a firmer lasagna, simply eliminate soaking the noodles prior to using.
Preheat oven to 350°F.
Coat 13 x 9 x 2-inch glass baking dish with non-stick cooking spray. In pan, soak lasagna noodles in warm water for 12-15 minutes before use
Meat sauce: In non-stick skillet, cook beef and onion over high heat for 5 minutes, stirring often until beef is brown. Drain excess oil.
Add tomato sauce, water, ketchup, mustard, salt, pepper and sugar. Simmer 5-7 minutes, stirring occasionally. Set aside meat sauce.
Béchamel sauce: In medium pan over medium-low heat, melt margarine. Add flour and stir until smooth. Over medium heat, cook mixture until it turns a light, golden colour, about 6-7 minutes.
Add cream, milk, Dijon mustard and cheese and whisk together.
Over bottom of prepared baking dish, spread 1 cup meat sauce. Top with 4 noodles. Spread half of béchamel sauce over noodles and 1/4 cup of mozzarella cheese. Repeat layering two additional times and top with cheddar cheese.
Bake lasagna for 40 minutes or until bubbly. Remove from oven. Let stand 5-10 minutes before serving.
Cut into 2 lengthwise and 4 crosswise (8 pieces).
Serving Size 330.33g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.