Kid-friendly Lasagna

Preheat oven to 375 F. Cook noodles according to package instructions then drain them and set aside.

In a large skillet or stock pot over medium heat, brown the meats then drain any fat. Add all of the cans of tomatoes and all of the seasonings and let the mixture simmer for 30 minutes, stirring every 5 minutes or so.

While that’s cooking take one cup of the shredded cheese and mix it together with the ricotta in a small bowl.

When sauce is done scoop about 2 cups and put on the bottom of a casserole pan (4 quart size).

Layer 3 strips of noodles down then spread another 2 cups of sauce over the top, Then dollop half of the ricotta cheese over the sauce. Then add another layer of noodles, another layer of sauce and the remaining ricotta cheese mixture. Then add one more layer of noodles and sauce then top with the rest of the shredded cheese.

Put it in the oven to bake for 30-45 minutes on 375 F. Remove from oven when done. Let it sit for 10 minutes before cutting.

Note:
– You can of course add onions or use crushed tomatoes. I just make it this way so my son will eat it. I serve it with a salad to the side and some garlic toast.
– This makes a large amount, so you will or should have some to freeze in single portions. Or you can feed a small army!