My wonderful friend Torri sent this recipe for lasagna, which she got from Taste of Home Budget Suppers, and it looks absolutely delicious, and is definitely going on our dinner menu this week! She said:
Our whole family loves this recipe! It is so good--I'm not a fan of ricotta cheese and so this is perfect for me. It kind of takes a little more work to assemble and get everything ready but we have leftovers for two days most of the time and we still like it two days later. :)
1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 (28 oz.) can stewed tomatoes (I prefer diced because I don't like big chunks of tomato...but Jared loves the stewed! So whatever you prefer!)
2 (6 oz) cans tomato paste
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. pepper
1 bay leaf
9 lasagna noodles
1 (6 oz) can pitted ripe olives, drained and coarsely chopped
2 cups or 8 oz. shredded mozzerella
1/2 c. grated Parmesan cheese
In large saucepan, cook beef, onion, and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato paste, basil, oregano, pepper, and bay leaf. Bring to boil. Reduce heat, cover and simmer for 40-50 minutes or until thickened. (we have never let it simmer and it always turns out just fine! I just bring it to a boil, then add the olives and assemble the lasagna!)
Meanwhile cook noodles according to package directions. Discard bay leaf from meat sauce, stir in olives.
Spread fourth of meat sauce in a greased 13 x 9 x 2 in baking dish. Top with three noodles and a fourth of the cheeses. Repeat layers. Top with remaining noodles, meat sauce, and cheese.
Bake uncovered at 350 for 35-40 minutes or until bubbly. Let stand 15 minutes before cutting. Serves 12.
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