Pepper Jack Mushroom Lasagna

Cook lasagna noodles according to package directions. Preheat oven to 375ºF. Lightly grease your pan. I use a 15 x 9 x 2″ pan for my lasagna, but you can also use a 9 x 12″ pan or two 9 x 9″ pans, depending on what pans you have.

After cooking hamburger meat, add in minced garlic cloves at the end of cooking. Then add in crushed tomatoes, tomato paste, sugar, seasonings, olive oil, cooking wine, and let simmer for about 10 minutes or so. Then add in the oregano oil (optional but it adds amazing flavor!) and fresh basil leaves. You can also add in another clove of minced garlic too, if you’d like.

Lay 5 large noodles down in pan for each layer. This is followed by a layer of 1/3 of the cream of mushroom soup, about 1 cup or so of pasta sauce, followed by a heavy sprinkling of both cheeses (use about 1/3 of the cheese to leave enough for a final sprinkling later). Continue the layers two more times, but for the top layer, end with the pasta sauce.

Cover the lasagna with tin foil. Bake lasagna for about 30–35 minutes, or until sauce is bubbling. Remove tin foil from lasagna, add remaining cheese, and let cook until cheese is melted and lightly brown. Let lasagna cool for about 10 minutes, and then serve. Enjoy!