JULIE'S LASAGNA

By Sube

Ingredients

• 1 box of Lasagna noodles
• 1-1/2 pounds ground beef
• 1 large plastic jar of Prego Mushroom Spaghetti Sauce
• 2 small medium onions, chopped
• 3 sticks of celery, chopped
• 2 small zucchinis, cubed
• 10 mushrooms, sliced
• 1 red pepper, chopped
• 1/2 - 1 yellow pepper, chopped
• 1 carrots, diced small
• 1 container of soft Ricotta Cheese
• 1 large package (8 cups/40oz.) grated/shredded Mexican cheese
• Grated parmesan cheese

Details

Servings 8

Preparation

Step 1

Boil the noodles as per the instructions allowing for 3 layers of noodles.

Fry beef sprinkled with garlic powder, salt and pepper until no longer pink and just a little brown. Set aside.

Chop all the veggies and saute together in a large deep pan as you will be adding the beef and sauce to this pan. Sprinkle with garlic powder, salt and pepper. Saute until slightly softened. Add the beef and the whole jar of sauce saving about 1/3 cup (you will use this plain sauce minus all the veggies and the beef) in the bottom of the lasagna pan later.

Add about 1 tsp of Oregano and 1 tsp of Marjoram to the sauce, veggie and beef mixture. Simmer for about 15 minutes. Add oregano, marjoram, garlic powder, salt and pepper after the 15 minutes if you think it needs it.

Spray Lasagna pan with non stick spray then add the reserved 1/3 cup of sauce to the bottom of the pan and spread evenly.

Layer as follows:

- Lasagna noodles
- spread 1/2 of the ricotta cheese on the noodles
- sprinkle with parmesan cheese
- sauce mixture (about 4 soup ladles full)
- sprinkle with the Mexican grated cheese
- Repeat all the above
- last layer is noodles, sauce, grated Mexican cheese and sprinkle with parmesan cheese
- cover with tinfoil

Bake at 375 degrees F for 45 minutes then uncover and bake for another 15 minutes.