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