Shelley's Lasagna

One of the easiest recipes to make, but always turns out perfect. Great for family dinners as well as potlucks. Enjoy with garlic bread and Caesar salad.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 0.5 (375 g) package  no-boil lasagna noodles
• 1  medium onion
• 1  lb ground beef
• 1  ounce cheddar cheese, sliced grated
• 2  ounces mozzarella cheese, grated
• 3  Kraft processed cheese slices
• 1 (10 ounce) can mushrooms, sliced with liquid
• 1 (10 ounce) can crushed tomatoes
• 1 (8 ounce) can  condensed tomato soup
• 1 (8 ounce) can water
• 1  teaspoon oregano
• 1  teaspoon garlic powder
• 1  teaspoon sea salt
• 1⁄4 teaspoon dried celery flakes or 1⁄4 teaspoon  seeds
• 2  teaspoons sugar
• 1⁄2 teaspoon black pepper

Directions

1. Preheat oven to 350°F.
2. In frying pan brown onions and ground beef.
3. Combine rest of ingredients (except cheeses) to make sauce. Bring to a boil and simmer for 15 minutes.
4. In lasagna pan or 9x13-inch baking pan, spray lightly with non-stick spray. Build your lasagna in this order, 1/3 sauce, one layer noodles, sliced cheese, 1/2 cheddar, 1/3 sauce, layer of noodles, last of cheddar, 1/3 sauce and sprinkle with mozzarella.
5. Bake uncovered for 40 minutes.