Lasagna Casserole
Ingredients
2 pounds lean ground beef
1 pound Ricota cheese (or "dry" cottage cheese)
1 pound (approx.) mozarella cheese, shredded
2 cans stewed tomatoes (796 ml or 28 oz.each)
1 can spaghetti sauce (680 ml or 19 oz.)
2 pkg. spaghetti sauce mix
2 9" x 13" baking pans or similar, or one large aluminum foil pan.
Directions
- Cook lasagna noodles per package directions, drain and set aside
- Cook ground beef (season generously with salt, pepper and garlic powder) until well browned. Drain off any fat.
- Add sauce mix, tomatoes and sauce. (You may have to transfer ingredients to larger container.) Mix well.
- Spoon enough meat/tomato mix to just cover the bottom of the pan.
- Place three noodles side by side in pan. Cover with meat mixture, add dabs of ricota cheese and sprinkle on mozarella.
- Repeat the last step three more times. Then repeat the process for the second dish.
- If desired, add extra mozarella or Parmesan on top.
- Place one or both dishes in an oven (300 ° F) for approximately 30 minutes until bubbly and the cheese starts to melt.
- Serve with toasted garlic bread.
Notes:
- Second pan may be frozen for future use. If using large aluminum pan, place at least four noodles per layer.
- You can easily half the recipe for smaller needs. Everyone seems to enjoy this recipe.
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