Lasagna

Ingredients:
2 lbs lean ground beef
2 big jars spaghetti sauce ( I use Bertolli - tomato/basil)
1 lb fresh sliced mushrooms
1 medium onion (diced)
4 cups mozzarella
1 pkg lasagna noodles


Directions:

Boil lasagna noodles (not too long or they'll fall apart). Let cool.

In large skillet or dutch oven, brown ground beef. Right before it's completely browned (still a little pink) add onion and mushrooms. Once onions and mushrooms have softened and ground beef is completely done, add spaghetti sauce.

In 9x13 pan, place lasagna noodles in bottom. I usually place four-five and let them overlap if they have to. Then spoon out a layer of the sauce, just covering the noodles, then spread out a layer of cheese, just covering the sauce. Do this two more times, making three complete layers - noodles, sauce, cheese.

Bake @ 350 for 30 minutes.

This is also a good recipe for baked spaghetti, just add a can of cream of mushroom soup to the sauce and swap out the lasagna noodles for spaghetti noodles and the mozzarella for cheddar. I usually only make half when I do baked spaghetti, though. Both meals are totally freezer friendly, just prep all the way up to baking and stick in the freezer.