This recipe can be made "saucier" by not cooking down the tomato sauce as much as listed. This is totally a personal decision. Just remember that it will cook down a little more in the oven as it bakes, so adjust the sauce cooking time accordingly.
Buon Appetito! =^..^=
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- 3 lb
- ground chuck (although ground turkey also works well)
- large onion, chopped
- 2 clove
- garlic, minced
- medium green pepper, seeded & chopped
- pinches of oregano (or to taste)
- of garlic salt (or to taste)
- of salt (or to taste)
- 58 oz
- (2 large cans) of tomato sauce
- 16 oz
- shredded mozzarella cheese
- 12 oz
- shredded swiss cheese
- 4 oz
- sliced mushrooms, fresh or canned, optional
- 8 oz
- lasagna noodles
- 1 Tbsp
- cooking oil
1Put on a pot of water to boil for the lasagna noodles. It's OK if they get done before the sauce since the whole dish will heat up in the oven.
3Add oregano, garlic salt, salt and tomato sauce to the browned meat mixture. (Add the canned mushroom LIQUID now, if used. Save the canned mushrooms until step #9.) Cook over low-medium heat until thickened, stirring often, about 30-40 minutes. (If you like your lasagna "saucier," cook only about 20 minutes.)
4While cooking the sauce, cook the lasagna noodles, with the oil, in the boiling water until almost tender. Drain the noodles.
5Mix the cheeses together in a bowl.
6Preheat the oven to 350 degrees F. Grease (or mist with cooking spray) a 13 x 9 baking dish.