3 24oz jars of meaty spaghetti sauce (or make your own; 72 oz worth)
1 box of "no boil" Barilla lasagna noodles
3 8oz bags of shredded five Italian cheese or plain mozzarella cheese
1 large onion
4 to 5 cloves of garlic (optional)
1 pound of ground beef
1 pound of ground Italian sausage
3 to 4 baby portabella mushrooms
McCormick’s Italian Herb Seasoning Grinder
9x13 baking or corningware dish
Preheat oven to 400.
Brown ground beef and Italian sausage.
Drain and put in a large pot or large bowl.
Chop onions and mince garlic, chop mushrooms, and sauté all three in a in 1 to 2 tbsp of olive oil.
Add mixture to beef and sausage mixture.
Generously season mixture with Italian seasoning and mix thoroughly.
Using a 9”x13” baking dish, follow these steps:
Coat bottom of pan with a thin layer of sauce
Add a meat mixture layer
Add a layer of sauce (heavy or light is your preference)
Add a pasta layer.
**Note: You can break the pasta in half to make an even layer but do not overlap pasta more than a ¼”**
Add a cheese layer.
Repeat steps until the top of the dish is reached (should be approximately three layers).
The top layer should be cheese.
****Note: If more layers are used and sauce or meat rises above the rim of the dish, spillage could occur in the oven.
Cover lasagna with aluminum foil and bake for one hour.
Remove foil in the last ten minutes of baking to brown the top cheese layer.
Let the lasagna cool for 20 minutes before serving.
Pairs Well With
Compliments of my sister.