Overnight lasagna
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | GROUND BEEF |
| 1 | teaspoon | SALT |
| 1 | cup | WATER |
| 1 | dash | PEPPER |
| ½ | cup | PARMESAN CHEESE |
| 1 | teaspoon | PARSLEY FLAKES |
| ½ | teaspoon | ONION POWDER |
| 32 | ounces | SPAGHETTI SAUCE |
| 2 | teaspoons | OREGANO |
| ¼ | teaspoon | SUGAR |
| 15 | ounces | RICOTTA CHEESE |
| 8 | ounces | MOZZARELLA CHEESE |
| 12 | ounces | LASAGNA NOODLES |
Directions
BROWN THE GROUND BEEF. ADD ONION AND SALT AND COOK FOR SEVERAL MINUTES.
STIR FREQUENTLY. DRAIN OFF FAT. IN A MIXING BOWL, COMBINE SPAGHETTI SAUCE, WATER, OREGANO, PARSLEY FLAKES, ONION POWDER, SALT, SUGAR AND PEPPER. ADD MEAT TO SAUCE MIXTURE. COOK NOODLES AS PER PACKAGE DIRECTIONS. DRAIN WELL.
LAYER SAUCE-MEAT MIXTURE ALTERNATELY WITH NOODLES AND CHEESES IN A LIGHTLY GREASED CASSEROLE DISH, STARTING WITH SAUCE-MEAT MIXTURE. MAKES 8 SERVINGS. BAKE AT 350 DEG F FOR 45 TO 55 MINUTES OR UNTIL CHEESE IS MELTED AND BUBBLY.