Sunday, February 10, 2008

Ooey Gooey Lasagna

8 ounces lasagna noodles
1 pound lean ground beef 
1/2 cup chopped onion 
8 ounces mushrooms, optional 
1 jar (about 16 ounces) spaghetti sauce, I use Prego 
1 teaspoon garlic powder 
1/2 teaspoon salt 
1 teaspoon dried leaf oregano, crumbled
1/2 teaspoon dried leaf basil, crumbled 
1 1/2 cups ricotta cheese 
2 cups shredded Monterey Jack cheese 
3/4 cup grated Parmesan cheese 

Cook lasagna noodles according to package directions; drain and set aside. 
In a large skillet, brown beef, onion, and mushrooms; drain well. 
Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. 
In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice.
Bake at 350 for 1 hour, let stand for 15 minutes.

It's what's for dinner tonight at my house!


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