Easy Lasagna

Easy Lasagna

Serving 6 to 8 people.


8 ounces lasagna noodles

1 pound Rancher lean ground beef

½ cup chopped Vidalia onion

8 ounces mushrooms (optional)

1 16 ounce jar of HT spaghetti sauce

1 teaspoon garlic powder

½ teaspoon kosher salt

1 teaspoon dried leaf oregano, crumbled

½ teaspoon dried leaf basil, crumbled

1 ½ cups HT whole milk ricotta cheese

2 cups shredded Monterey Jack cheese

¾ cup grated Parmesan cheese

Cooking Instructions:

Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano and basil.

In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey jack cheese and parmesan cheeses.

Repeat layers twice. Bake lasagna for 30 minutes or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving.