People at the office suggested we do a potluck today so I decided to make a lasagna. I didn’t want to spend a lot of time in the kitchen (I’ve got Christmas shopping to do!). So I made up my own no-frills beef lasagna did it in about an hour. This was by no means a “traditional” lasagna, but it sure looked more complicated than it actually was, thus impressing co-workers!
The one pictured is a double recipe in a 11″ x 9″ aluminum roasting pan.
– 1 bottle of pasta sauce (I like Prego 23.5 o / 666g bottle)
– 1lb extra lean ground beef
– 1 packaged spinach (drained and dried) and/or 1 can drained, sliced mushrooms
(or use 2/3 cup slice fresh) or other veggies as desired
– packaged pre-shredded cheese sprinkle as desired (I use Kraft 4 Cheese Italiano)
– Lasagna noodles (depending on your dish size, approx. 12)
1) Preheat oven to 350F
2) Brown beef in a saucepan until 90% done & stir in pasta sauce
3) In a separate pot cook pasta to al-dente as instructed, run under cold water when done, strain
4) Put thin layer of meat sauce into glass casserole dish & sprinkle with cheese
5) Put 1 layer of noodles, horizontally, covering sauce (rip/cut noodles as needed)
6) Put more sauce, add veggies & sprinkle with cheese
7) Put another layer of noodles – this time vertically (alternating)
8 ) Repeat as needed to reach the top of your dish, ending with sauce and cheese
9) Bake at 350F for 30 minutes or until bubbles
10) Cool a bit before serving
Hope that’s clear – let me know if it’s not. Thanks for reading!