Multi-layer Lasagna Recipe

How to make it

---

• Preheat oven to 350° F if baking after preparation, else you can cool and refrigerate over night to meld spices with ingredients and bake the next day
• Spray a coating of Pam in a large roaster pan with high sides.
• In 6 quart saucepan, boil Lasagna noodles according to box to "al dente". Drain in collander..
• In skillet, brown Ground Beef with Chopped Onion, Chopped Green Pepper and the mushrooms at Medium heat so that it is a fine crumble. Drain properly to dispose of, fat.
• Heat Prego with lid on so not to splatter and then add browned Ground Beef w/vegetables to the sauce to make what Italians call "Meat Gravy".
• In large mixing bowl, cream cheeses with garlic powder and parsley flakes. Add eggs, one at a time and whisk into cheese mixture. Add milk and whisk, keeping mixture somewhat thick.
• Layer #1: Coat bottom of roaster pan with 2-3 ladles of sauce.
• Layer #2: Lay 3 strips of Lasagna noodles lentthwise and half a noodle to cover end, if necessary.
• Layer #3: Coat Lasagna noodles with 2-3 ladles of sauce.
• Layer #4: Spoon dollips of cheese mixture:
• 2 at the top
• 2 at the bottom
• 3 in the top middle
• 3 in the bottom middle
• 3 in the middle
• Layer #5: Lay 3 strips of Lasagna noodles lentthwise and half a noodle to cover end, if necessary.
• Layer #6: Coat Lasagna noodles with 2-3 ladles of sauce.
• Layer #7: Spoon dollips of cheese mixture:
• 2 at the top
• 2 at the bottom
• 3 in the top middle
• 3 in the bottom middle
• 3 in the middle
• Repeat layers again and after the last noodle layer, pour the 16 oz Jar of Prego over the top to cover completely.
• Bake uncovered at 350° F for approximately 1 hour. Let rest for about 20 minutes then cut into squares and use a metal spatula to serve onto dinner plates.
• This is great with a side salad, garlic bread, Southern Sweet Iced Tea and New York Cheesecake for dessert.

Multi-Layer Lasagna   Close