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  • 3 TB oil
  • 1 lb ground round
  • 1 envelope onion soup mix
  • 1 (14 1/2) oz can sliced style stewed tomatoes
  • 1 (27 1/2) oz can Hunt's Spaghetti Sauce
  • 1 (8-oz) box lasagna noodles (DO NOT COOK)
  • 1 1/2 cups shredded Monterey Jack cheese
  • 2 cups shredded Mozzarella & Provolone cheese



Step 1

In large skillet heat oil & brown ground beef in this on medium high, crumbling with fork, til pink color disappears. Stir in soup mix, stewed tomatoes & canned (or homemade) spaghetti sauce. Heat thorough, about 5 minutes. Remove from heat.

Spread about 1/2 cup of the sauce evenly over bottom of Pam-sprayed deep oven dish. (Mine measure* about 9" in diameter & 3 1/2" deep.) Then break up about a third of the noodles to fit over the sauce evenly. Then another portion of sauce and next sprinkle on about a third of the cheese, mix together first in a medium bowl. Repeat the layers to fill the bowl in this manner. Sauce--broken noodles--Sauce-- Cheese. With the last layer of the broken noodles, use both of your hands to press down on the mixture to make room for the last addition of sauce & cheese.

Cover with foil, grease dull side and place dull side of foil over lasagna. Then bake at 350F for l hour & 10 minutes.

Refrigerate leftover to rewarm up to 3 or 4 days.
Freeze up to 3 months. Thaw and rewarm to serve.


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