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8 ounces of Lasangna Noodles
1 pound of Lean Ground Beef (Keema)
½ cup Onion (chopped)
8 ounces of Mushrooms (optional)
1 (16 oz.) jar of Spaghetti Sauce
1 tsp. Garlic Powder (Lehsan Powder)
½ tsp. Salt
1 tsp. Dried Leaf Oregano (crumbled)
½ tsp. Dried Leaf Basil (crumbled)
1 ½ cup Ricotta Cheese
2 cups Monterey Jack Cheese (shredded)
¾ cup Parmesan Cheese (grated)
METHOD:
Cook lasagna noodles according to package directions; drain and set aside.
In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil.
In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice.
Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving.