3 Meat 3 Cheese Lasagna

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb ground meat (I use the mix of beef, pork, and veal)
  • 2
    (680 ml) cans pasta sauce (I use Primo, one can of garlic and herb, one can of romano cheese and basil)
  • 1
    (380 g) package of kraft mozza-cheddar grated cheese
  • grated parmesan cheese, to preference
  • 12
    lasagna noodles (I use PC Blue Menu, whole wheat noodles)
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DIRECTIONS

  • Brown the meat, and drain.
  • Add both cans of sauce to the meat mixture, and heat on low, covered, making sure to stir every few minutes.
  • While the sauce is heating, boil the noodles according to package directions, and preheat the oven to 350 degrees.
  • When the noodles are ready, drain them and run cold water over them so that they are not too hot to touch.
  • Put a little bit of the meat sauce on the bottom of a 9 x 13 baking dish.
  • Do 2 layers of: 4 noodles, meat sauce, parmesan cheese, mozza-cheddar cheese.
  • Final layer is 4 noodles, meat sauce, and parmesan cheese (mozza-cheddar layer gets added later, so it won't burn).
  • Bake in oven for 20-25 minutes.
  • Take out of the oven and put a final layer of mozza-cheddar cheese on top; bake another 10 minutes or until cheese is bubbly and just starting to brown, don't let it get overdone.
  • Let sit for 10 minutes before cutting.
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