Oh good grief! I looked online and the recipes for lasagna make it seem as though you have to have a PhD in cooking in order to make it!
That is absurd! You do not have to spend hours making sauces or special cheese mixes to make good lasagna.
This actually is the same recipe as the goulash, but you use lasagna noodles instead of elbow macaroni.
12 pieces of Lasagna
3/4 to 1 pound ground sirloin or extra lean ground beef (ground turkey may be used)
1 T diced dehydrated onion
2 t minced garlic (more or less to taste)
2 t Italian Spices
Salt and pepper to taste
1 jar (1 lb. 10 oz.) Ragu® (at Aldi's the other day, I found a cheaper brand called Reggano Traditional which is just as good as Ragu!)
Grated Parmesan cheese (the cheap stuff in the bottle)
Grated or shredded Mozzarella cheese/Cheddar cheese.
Cook the hamburger and pasta just as instructed on the Easy Hamburger Recipes Page.
Add the Ragu to the hamburger and mix.
Now we start building the lasagna layers.
Use a 9×13 inch baking pan.
Spread about 2 cups of meat sauce on the bottom of the pan.
Sprinkle Cheddar and Mozzarella cheese over the sauce.
Sprinkle some of the grated Parmesan over the cheese.
Lay 4 noodles across the layer of sauce. I usually have 3 horizontally and one vertically.
Repeat steps 1-4 three more times.
Put the last layer of meat sauce on the cheeses
Sprinkle the remaining cheese on top.
The layers do not have to be perfect, nor do you have to measure anything. Just know that you are making four layers in all and so you will you about 1/4 of the cheese, 1/4 of the meat sauce on each layer.
Cover with foil and bake in a preheated oven at 350 F (177 C) for 50 minutes.
Remove foil and bake uncovered for the last 10-15 minutes.
Remove from oven and allow to cool for approximately 15 minutes.
I usually use the disposable aluminum pans from Sam's and make 2 at a time. I freeze one to have for a day I do not want to cook or to give to someone.