Tuesday, July 12, 2011


From the book "Casseroles" 


9 lasagna noodles
2 pounds ground beef (I used only 1 and nobody complained)
1 can (4 1/2 ounces) chopped ripe olives, drained ( my kids don't like olives so I skip this)
1 can (4 ounces) mushroom stems and pieces, drained
1 small onion, finely chopped1 jar (16 ounces) spaghetti sauce
Dash pepper
Dash dried oregano leaves ( I used fresh)
Dash Italian seasoning
1 1/4 cups frozen corn, thawed
1  1/4 cups frozen peas, thawed
2 cups ( 8 ounces) shredded mozzarella cheese


1.  Cook lasagna noodles according to package directions; drain

2.  Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain drippings.  Add olives, mushrooms and onion.  Cook, stirring occasionally, until vegetables are tender.  Add spaghetti sauce, pepper, oregano and Italian seasoning.  Heat through, stirring occasionally.
3.  Preheat oven to 350 degrees.

4.  Place 3 noodles in bottom of 13x 9 inch baking pan.  Spread half the beef mixture over noodles, then half the corn and peas.  Repeat layers ending with noodles.  Bake lasagna 25 minutes.  Sprinkle wiith cheese; bake 5 minutes more or until bubbly.  Let stand 10 minutes before cutting.

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