Kat's Lazagna
This a very favorite & much requested in our home...hope you enjoy it. This freezes well & is 100 times better the second day. The batch is HUGE, but no worries about leftovers, there won't be any :-)
Ingredients:
1 1/2 lbs ground beef...browned & drained
1 large onion chopped
1 1lb fresh mushrooms, sliced
garlic, fresh, 3 to 4 cloves chopped or powdered or canned, use a much as you like, the more the better
Italian seasoning, I use Club House Spicy, again as much as you like, 4 to 5 tbsp or more
1 Large can diced tomatoes, juice & all
3 large cans (28 oz) spaghetti sauce
2 lbs grated mozzerella cheese
Lazagna noodle, UNCOOKED
Method:
Brown beef in large heavy pot, drain. Add onion, mushrooms & spices. Cook over med heat for 5 minutes, add tomatoes & spaghetti sauce. Cook over med-low heat for up to 1 hour, stir often.
In a large heavy baking pan put a small amount of sauce on bottom of pan to prevent sticking & starting with UNCOOKED noodles, layer noodles sauce, cheese (don't be afraid to use lots of cheese :-) ) until pan is full, end with cheese.
Bake uncovered for 45 minutes, until cheese is golden & sauce is bubbling. Remove from oven & let stand at least 10 minutes. DO NOT omit this step or the lazagna will not set.
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