- 1 pound lean ground beef
- 1/2 cup chopped onion
- 8 ounces mushrooms, optional
- 1 jar (about 16 ounces) spaghetti sauce, your favorite
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 teaspoon dried leaf oregano, crumbled
- 1/2 teaspoon dried leaf basil, crumbled
- 1 1/2 cups ricotta cheese
- 2 cups shredded Monterey Jack cheese
- 3/4 cup grated Parmesan cheese
Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving. Serves 6 to 8.
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