Lasagna

Submitted by Linda Smith

• 3.5-4 lb ground chuck or sirloin
• 1 chopped onion
• 2 bunches chopped green onions
• 2 large cans crushed or diced tomatoes
• 1 can tomato paste
• 1 large jar spaghetti sauce with mushrooms (Ragu)
• Oregano to taste
• Basil to taste
• One box lasagna noodles
• 24 oz shredded mozzarella
• 8 oz shredded Parmesan
• 8 oz shredded pizza cheese
• Can of French’s fried onion rings
• Psychic ability

Brown meat with chopped onion and green onion, drain grease. Add the following to drained meat: crushed/diced tomatoes (drained?), tomato paste, spaghetti sauce, oregano and basil and cook for about 30 minutes.

Cook lasagna noodles according to directions on container. After draining, cover noodles with cold water.

Spray 9×13 pan with cooking spray.

Layer 1: Spoon enough sauce into pan to barely cover bottom. Layer cooked noodles. Spread with ricotta cheese. Layer meat sauce over ricotta, then top with some of the mozzarella, Parmesan and pizza cheese.

Layers 2 and above: continue to layer noodles, meat sauce, and cheese until pan is full. Top with can of fried onion rings.

Bake (at ??? Temp) covered tightly with foil for 1 hour. Uncover and bake 15 min or until bubbly. Let stand 15 min before serving.