I Hate Ricotta Lasagna W/Meat Sauce and 3 Cheeses

Recipe by TheDancingCook
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (16 ounce) box small Velveeta cheese, cut into squares
  • 1
    (9 ounce) box no boil lasagna noodles
  • 1
    (14 1/2 ounce) can diced tomatoes
  • 1
    small onion, minced
  • 1
    (24 ounce) jar barilla italian spaghetti sauce (1- 1 1/2 jars) or 1 jar your favorite jars spaghetti sauce (1- 1 1/2 jars)
  • shredded mozzarella cheese, as much as you like
  • grated parmesan cheese, as much as you like
  • Italian spices, to taste
  • 3 -5
    dashes garlic salt, to taste
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DIRECTIONS

  • Brown meat with onion and garlic; drain.
  • Return to pan and stir in 3/4 of cooking/spaghetti sauce, 1/2 of the canned tomatoes, garlic salt and Italian Seasonings and simmer for 5 minutes.
  • Meanwhile, preheat oven to 375 degrees.
  • In 13/9 dish, spread 1/2 cup meat sauce, covering bottom.
  • Place 4 lasagna noodles lengthwise over sauce, overlapping edges.
  • Place the Velveeta cheese slices over the noodles, about 4 squares per noodle.
  • Repeat layers twice, begin and end with noodles.
  • Combine remaining canned tomatoes with sauce; spread remaining sauce, and sprinkle with parmesan and mozzarella cheeses.
  • Add more Italian spices if desired.
  • Cover with foil, bake about 40 minutes or until hot and bubbly and cheese is melted through.
  • Remove the foil, bake for 5 more minutes.
  • Let stand for 5 minutes before cutting and serving.
  • Accompany with salad and garlic bread.
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