Ingredients: |
Ingredients: 1 medium onion, finely chopped
diced fresh mushrooms (or small can)
1 green pepper, diced
1 24-oz jar spaghetti sauce
1 can diced tomatoes
1 small jar marinated artichokes, diced
1 lb ground beef
1 T. chili powder
1/2 tsp. cayenne pepper
1 box frozen spinach, thawed and drained (or 2 cups fresh, shredded)
1 cup shredded Parmesean cheese
3 cups shredded mozzarella cheese
1 small container ricotta cheese
1 box uncooked regular lasagna noodles
1 egg
salt and pepper to taste
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Directions: |
Directions:Brown the ground beef, onions, green pepper, and mushrooms in a skillet. Add sauce, tomatoes, artichokes, chili powder, cayenne, and salt & pepper. Preheat oven to 350º. Beat egg, and stir in spinach, ricotta, Parmesan, and most of the mozzarella. (Set some mozzarella aside for the top.) Spray 9"x13" pan with cooking spray. Pour some of the sauce mixture over the bottom of the pan.
Layer in this order:
1. Layer uncooked lasagna noodles on top of the sauce. Spread 1/2 of the cheese mixture over the noodles, and pour 1/3 of the sauce mixture over it.
2. Place more noodles on top. Spread the other 1/2 of the cheese mixture over the noodles, and pour 1/3 of the sauce over it.
3. Place more noodles on top. Pour the last 1/3 of the sauce over it.
Bake, uncovered, for 40 minutes. Sprinkle the remaining mozzarella on the top and put it back in the oven for 10 minutes. Let stand 15 minutes before cutting. |
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