Tuesday, June 18 2013, 10:48 AM MDT
As Aired On October 1, 2012
Recipe Courtesy Of Sue Odette
2 jars of RAO’s marinara spaghetti sauce (depending on your taste, you may use more sauce)
1 chopped onion
Olive oil as needed
2 ½ pounds of ground round (or more depending on taste)
3-4 cups of shredded mozzarella cheese
1 and one half packages of wide lasagna noodles
1/4 cup of red wine
1.) Sauté the onion in olive oil until onion is clear
2.) Add the ground round to the above mixture; add salt, pepper, Italian seasoning and other condiments as desired (basil, oregano, etc.) When the ground round and onions are cooked, set the pan aside.
3.) In a sauce pan heat the spaghetti sauce, when the sauce is heated thoroughly add the ground round mixture and stir until all ingredients are mixed evenly.
4.) Cook the lasagna noodles according to directions on the packaging. In a large lasagna pan or casserole dish start by coating the pan with margarine
5.) Cover the bottom of the pan with the spaghetti sauce/ground round mixture. Layer lasagna noodles vertically in the pan; add more sauce to the lasagna noodles and cover with the shredded mozzarella cheese
6.) The next layer of lasagna noodles should be horizontal; repeat (alternating vertical and horizontal placing of the lasagna noodles) with the sauce and cheese and continue layering noodles, sauce and cheese until all noodles are gone.
7.) Bake covered with foil, in pre-heated oven (375 degrees) for 30 minutes. Remove the foil and continue to cook for 15 more minutes
(Copyright 2012 Sinclair Broadcasting Group.)