Heather's Lasagna

By Heather_D

This is my favorite lasagna recipe that I have perfected over the years.

Ingredients

• 1 1/2 lbs. lean ground beef
• 8-10 Lasagna noodles
• 26 oz. jar Prego Spaghetti Sauce with Meat Flavor
• 15 oz. pkg Sargento Ricotta Cheese
• 8 oz. Sargento Country Casserole Cheese OR Kraft Colby & Jack Cheese
• 8 oz. Sargento 6 Cheese Italian Cheese OR Kraft Pizza Cheese
• 8 oz. Green Giant Mushrooms Stems & Pieces, drained
• Garlic Cheese Bread OR Garlic Bread

Details

Servings 8
Preparation time 30mins
Cooking time 65mins

Preparation

Step 1

Boil the lasagna noodles until they are a cooked just a little more than al dente (the noodles should be tender but slightly LESS firm). Replace the hot water with cold water in the pot to stop the lasagna noodles from cooking any further (you will need to replace the hot water in the pot and drain it 2 times to reach a cool temperature for the noodles); Set aside. Brown the ground beef until it is no longer pink in the middle, chopping the meat into small pieces as it cooks. Add the spaghetti sauce to the meat and simmer for 3-5 minutes. Spray the bottom of a glass 9” x 13” baking dish with nonstick cooking spray. Layer the following: 4-5 lasagna noodles (overlapping), spaghetti sauce mixture, 1/2 of the mushrooms, 1/2 of the Ricotta cheese (use a small tea spoon to drop the Ricotta cheese throughout the layer), 1/2 of the 6 Cheese Italian Cheese, and 1/2 of the Country Casserole Cheese. Bake the lasagna at 375 degrees Fahrenheit for 35 minutes; Remove from the oven and allow to set for 10-15 minutes before serving. Serve the lasagna with garlic cheese bread or just plain garlic bread.