A jar of spaghetti sauce and lots of mozzarella and Parmesan cheese make this a hassle-free version of everybody's favorite Italian recipe--beef lasagne.
-1 pound ground beef
-1/2 cup salad dressing or light salad dressing
-1/2 cup grated Parmesan cheese
-6 lasagna noodles, cooked and drained (you can get the egg lasagne sheets too)
-1 jar (14 oz.) spaghetti sauce (try if you can get the Napolina or Dolmio brands)
-2 cups shredded mozzarella cheese
Heat oven to 350 degrees F. Brown the meat; drain. Stir in salad dressing and Parmesan cheese. Layer 1/2 of the noodles, meat mixture, spaghetti sauce, and mozzarella cheese in 12x8-inch baking dish. Repeat layers. Bake 30 minutes or until thoroughly heated. Check at intervals, personally, I dont like it dry.
Number of servings: 6-8 adults. (Or 4 -5 hungry adults)
-2 lbs. ground beef
-1 1/2 large box lasagna noodles
-2 large cans tomato sauce (or prepare, check methods)
-1 can tomato paste
-1 can stewed tomatoes
-2 cloves of garlic minced
-1/2 teaspoon oregano
-1/2 teaspoon parsley
-1/2 teaspoon basil
-1/2 teaspoon celery seed
-1/4 teaspoon ground cinnamon
-1 large container of cottage cheese
-1 small container ricotta cheese
-2 lbs. mozzarella cheese
Sauce: Get 2 cans of crushed/stewed tomatoes. Blend it in a blender if need be and add to a large pot with paste. Brown the ground beef with onions(optional) and garlic. Simmer. Add your herbs and spices and heat over medium low heat for about 30-40 minutes until thick.
Take your noodles and line a baking dish then spoon sauce mixture onto noodles then spoon cottage and ricotta cheese onto the sauce then top with cheese and continue to layer until all ingredients are gone. Cover and bake at 350 degrees for 35 to 40 minutes or until cheese starts to melt then uncover and bake an additional 10 to 15 minutes or until cheese starts to lightly brown. Serve hot with garlic bread.
Number of servings: 8
Trust me, the little extra time spent on the second one is well worth it.