Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | BUTTER |
1 pounds | GROUND BEEF |
¼ teaspoon | ONION POWDER |
15 ounces | SPAGHETTI SAUCE |
1 teaspoon | OREGANO |
8 ounces | NOODLES_LASAGNA |
1 pounds | RICOTTA CHEESE |
12 ounces | MOZZARELLA CHEESE_SHREDDED |
4 ounces | GRATED PARMESAN CHEESE |
1 x | PAPRIKA AS NEEDED |
TO PREPARE SAUCE:
IN A LARGE SKILLET, MELT THE BUTTER; SLOWLY BROWN THE MEAT, ADD ONION.
STIR IN SPAGHETTI SAUCE AND OREGANO; SIMMER FOR 35 TO 40 MINUTES AT A LOW TEMPERATURE.
TO PREPARE LASAGNA:
COOK NODDLES ACCORDING TO PACKAGE DIRECTIONS. DRAIN WELL. HANDLE NOODLES CAREFULLY TO KEEP FROM TEARING. PLACE A LAYER OF NOODLES IN THE BOTTOM OF A BUTTERED BAKING DISH. TOP WITH A LAYER OF SAUCE. SPRINKLE ⅓ EACH OF THE CHEESES. REPEAT THE PROCEEDURE TWO MORE TIMES. RESERVE A SMALL AMOUNT OF SAUCE FOR TOP LAYER TO MAKE A COLORFUL DISH. SPRINKLE TOP WITH PAPRIKA.