The Pioneer Woman Tasty Kitchen
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Michelle’s Most Delicious Lasagna

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Level: Easy

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Description

Total comfort on a plate: pasta, meat sauce, cheese. What more could you want.

Ingredients

  • 2 pounds Ground Beef (I Use An 80/20)
  • ½  Yellow Onion, Diced
  • 3 teaspoons Italian Seasoning, Divided
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 2 jars (24 Oz. Size) Marinara Sauce (I Use Ragu)
  • 1 teaspoon Granulated Garlic
  • 1 Tablespoon Butter, To Coat The Bottom Of The Baking Dish
  • 1 box (9 Oz. Size) Barilla "No Boiling Required" Lasagna Noodles
  • 1-½ cup Mozzarella Cheese, Shredded
  • 1-½ cup Monterey Jack Cheese, Shredded
  • 1 cup Parmesan Cheese, Freshly Grated

Preparation

In a large skillet brown the ground beef with the onions, seasoned with 1 teaspoon Italian seasoning, salt and pepper.

When the ground beef is browned, add the sauce, remaining 2 teaspoons Italian seasoning, and granulated garlic. Bring to a boil and reduce to a simmer. Taste to see if it needs more salt and pepper.

Simmer uncovered for 10 minutes. Preheat oven to 375ºF.

Butter the bottom and sides of a 9 x 12 disposable heavy duty tin pan or a 9 x 13 deep dish baking dish. (I use the tin pan for easy cleanup).

Put a couple of ladlefuls of sauce in the bottom of the baking dish to give it a thin even layer.

Next place the pasta noodles in a row, covering the bottom, breaking pieces to fit the whole bottom. I change directions of the noodles each layer so that I have a sturdier lasagna.

Ladle a couple of spoonfuls of sauce over the pasta (approximately 1-1/2 cups).

Next sprinkle ⅓ of the mozzarella, Monterey Jack, and the Parmesan on top of the meat.

Repeat 2 more times until all the sauce and cheese is used up.

Place the baking dish on a baking sheet and bake uncovered for 45 minutes. Remove from oven and let stand 10 minutes before serving.

Serves 8-10.

Enjoy!

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