Classic Lasagna Recipe: Easy Step-by-Step Instructions

INGREDIENTS

9 lasagna noodles 2 pounds ground beef 1 can (4-1/2 ounces) chopped ripe olives, drained 1 can (4 ounces) mushroom stems and pieces, drained 1 small onion, finely chopped 1 jar (16 ounces) spaghetti sauce Dash black pepper Dash dried oregano leaves Dash Italian seasoning 1‑1/4 cups frozen corn, thawed 1‑1/4 cups frozen peas, thawed 2 cups (8 ounces) shredded mozzarella cheese

PREPARATION:

1. Cook lasagna noodles according to package directions; drain.
2. Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain drippings.
3. Add olives, mushrooms and onion. Cook, stirring occasionally, until vegetables are tender. Add spaghetti sauce, pepper, oregano and Italian seasoning. Heat through, stirring occasionally; set aside.
4. Preheat oven to 350°F.
5. Place 3 noodles in bottom of 13X9-inch baking pan. Spread half the beef mixture over noodles, then half the corn and peas. Repeat layers ending with noodles.
6. Bake lasagna 25 minutes. Sprinkle with cheese; bake 5 minutes more or until bubbly. Let stand 10 minutes before cutting. Garnish as desired.

This recipe appears in: European