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1 1/2 pounds ground beef
1 small onion, chopped
1 medium green bell pepper, chopped
1 (30 ounce) jar spaghetti sauce with mushrooms
1 teaspoon dried oregano
1 teaspoon dried basil
6 lasagna noodles, cooked, rinsed and drained
3 cups (12 ounces) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
In Dutch oven, brown beef, onion and green pepper; drain.
Stir in spaghetti sauce, oregano and basil. Simmer, uncovered, for 10 to 15 minutes.
Spread 1/4 cup of meat sauce in large skillet.
Top with three noodles, cutting to fit as needed.
Spread half of remaining sauce over noodles; sprinkle with half the mozzarella and Parmesan cheeses.
Top with remaining noodles, meat sauce and Parmesan.
Cover and cook over medium heat for 3 minutes.
Reduce heat; cook for 35 minutes longer.
Sprinkle with remaining mozzarella; let stand until cheese is melted.
Yield: 6 to 8 servings
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