Polish Lasagna
1/2 LB lean ground beef
1 LB Cheddar Cheese
1 LB Mozzarella Cheese
1 LB Provolone Cheese
1 can Mushrooms drained
2 cans Campbell's cream soup concentrate (Cream of Mushroom, cream of celery, cream of asparagus, or what ever trips your trigger)
Garlic to taste
1 box Lasagna noodles
cook the noodles in water till tender (AL DANTE)
Meat sauce - Chop the ground beef fine while you brown it. Then add 2 cans of soup of your choice (I usually have cream of mushroom w/roasted garlic for one), and allow to simmer a few minutes to allow the soup to mix with the meat.
In a deep casserole dish, (I use 12 X 12 X 4), start layering with the noodles on the bottom, then a layer of meat sauce, then a layer of each of the cheeses, may be sliced or shredded, and start over with the noodles. Should be four or five layers thick with a layer of cheeses at the top.
Place in pre-heated oven to 300 degrees F until top is golden, and remove. May be served immediately, but will be hot. May let stand till it cools a bit before serving. Only complaint I've had is that my guests gained too much weight.
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