*OPTIONAL
sometimes I also add 4-6 oz cream cheese
sometimes I use jarred spaghetti sauce in place of the tomatoes and seasoning packet

DIRECTIONS

1. In a Dutch oven, cook ground beef, garlic salt and pepper over medium heat until well browned. Stir in crushed tomatoes, tomato sauce, and seasoning packet. Simmer, covered, for about 1/2 hour, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.

3. Preheat oven to 350 degrees F.

4. Remove meat sauce from heat and stir in ricotta/cottage cheese (and cream cheese if you’re using it)

5. To assemble, line the bottom of a greased 9×13 glass pan with 3 or 4 noodles, spread 1/3 of meat & cheese sauce over noodles. Top with 1/3 of mozzarella cheese slices, sprinkle with 1/3 of parmasean cheese. Repeat with 2 more layers.

6. Bake for 30 mins.

Tips:
This dish can be prepared ahead of time and put in the freezer. When you want to cook the lasagna, thaw and add a few minutes to the cooking time if it’s still chilled when putting in the oven.

(Do NOT cook frozen and do not use foil when freezing.)