This recipe is made by Linda Kelly.

Easy Lasagna – by Linda Kelly
Ingredients
- 8-10 lasagna noodles wide
- 1 lb ground beef
- 1/2 lb ground pork
- 1 can spaghetti sauce about 24 oz
- 1 lb shredded cheese mozzarella, cheddar, etc., your favorite
- 1 pint cottage cheese
- bread crumbs
- 1/2 cup onions chopped, optional
- black olives sliced optional
- mushrooms sliced optional
- 1 tsp olive oil for boiling noodles
- olive oil for frying
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Boil the lasagna noodles in a large pot of water with 1 teaspoon of olive oil to prevent sticking.
- Drain the noodles once they are cooked.
- Slice mushrooms or chop onions as desired.
- In a frying pan, add a drizzle of olive oil and lightly fry any vegetables you’ve prepared.
- Pan-fry the ground beef and ground pork until fully cooked.
- Drain the meat on a paper towel and set aside.
- In a separate bowl, mix together the spaghetti sauce, the fried meat, and any optional ingredients.
- In a meatloaf pan, spoon 1/3 cup of your lasagna mix onto the bottom of the pan.
- Add a layer of lasagna noodles.
- Add a layer of the lasagna mix.
- Add a layer of cheese.
- Continue alternating layers of lasagna noodles, lasagna mix, and cheese.
- (Optional) Substitute thinly sliced eggplant for the lasagna noodles if desired.
- When you are within an inch from the top of your baking dish, add a final layer of cheese.
- Sprinkle breadcrumbs on the top.
- Cover the pan with aluminum foil.
- Bake in the oven for 30 minutes.
- Let the lasagna rest for at least one hour before serving.
Nutrition
Serving: 300gCalories: 620kcalCarbohydrates: 38gProtein: 40gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 105mgSodium: 970mgPotassium: 620mgFiber: 4gSugar: 9gVitamin A: 1200IUVitamin C: 8mgCalcium: 400mgIron: 4.5mg