Cindi's Lasagna This Lasagna is made with 3 cheeses, Kraft Singles American Cheese Slices, shredded mozzarella, and Kraft Grated Parmesan Cheese, plus tomato paste, tomato sauce, tomato soup, spices, and dried herbs. This Lasagna definitely has lots of flavor. I often get requests for this recipe.

Ingredients

  • 12lasagna noodles (uncooked)
  • 1 Tbspvegetable oil
  • 2 lb90% lean ground beef
  • ·salt & pepper (seasoned according to taste)
  • 1 largeonion, chopped fine
  • 4 (8-oz.) can(s)tomato sauce
  • 1 (6-oz.) can(s)tomato paste
  • 1 can(s)(10-3/4 oz.) condensed tomato soup
  • 1 Tbspsugar
  • 1 Tbspdried parsley flakes
  • 2 tspdried basil
  • 1/2 tspcrushed dried oregano
  • 1/2 tspgarlic salt
  • 18 slicekraft american cheese, divided
  • 1 (8 oz.) pkgshredded mozzarella cheese, divided
  • 2 Tbspkraft grated parmesan cheese

How to Make Cindi’s Lasagna

  1. Cook lasagna noodles (with vegetable oil), according to pkg. directions.
  2. Brown the ground beef and onions (seasoned with the salt and pepper). Drain off any excess fat.
  3. Add the tomato sauce, tomato paste, tomato soup, sugar, parsley, basil, oregano, garlic salt, and 1/2 teaspoons salt. Stir, and cook until heated through.
  4. Spray the inside of a 13x9x2-inch baking pan, with a non-stick vegetable cooking spray.
  5. Lay 4 of the cooked lasagna noodles, inside the pan (overlapping each noodle just a bit).
  6. Add 1/3 of the meat sauce over the noodles.
  7. Sprinkle on 1 cup of the shredded mozzarella cheese.
  8. Cover with 9 slices of the Kraft Cheese.
  9. Repeat layering with the noodles, meat sauce and both cheeses.
  10. On top of the last layer, top the meat sauce with grated parmesan cheese. (You may add more grated parmesan cheese on top. Desired amount is up to you.)
  11. Cover baking pan with Reynolds Wrap non-stick Aluminum Foil.
  12. Bake 45 – 50 minutes, in a 350 degree oven.
  13. Let the lasagna sit on top of stove for 10-15 minutes, before removing lid or foil, and slicing the lasagna.

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