February 21, 2015

McCalls Busy Mothers Italian Lasagna


1 lb. ground beef
1 #2 1/2 can tomatoes
1 (15 oz.) can tomato sauce
2 env. spaghetti sauce mix
12 oz. lasagna noodles
12 oz. thin sliced mozzarella cheese
2 c. ricotta cheese
1/2 c. grated Romano cheese

Brown meat; drain. Add tomatoes, tomato sauce, 2 envelopes spaghetti sauce mix. Cover and simmer for 1 hour; stirring occasionally. Cook noodles in boiling salted water for 12 minutes; drain.
Place small amount of sauce on bottom baking dish. Place 1/3 noodles on sauce, cover with 1/3 sauce. Add half the mozzarella, then half the ricotta. Layer noodles, sauce, mozzarella, ricotta, noodles and sauce. Top with Romano cheese. Bake at 350 degrees for 25 minutes. Let set for 10 minutes before serving. (I use cottage cheese and mozzarella cheese instead of ricotta and Romano cheese.)


No comments: