3 Tbs. olive oil

2 onions, chopped

6 cloves garlic, peeled and chopped

1 ½ lbs. hamburger (85/15)

2 tsp. salt

2 tsp. black pepper

1 lb. cremini mushrooms, sliced

5 cups spaghetti sauce (homemade or your favorite brand)

12 No Boil lasagna noodles

1, 32 oz. container whole milk ricotta cheese

6 cups shredded mozzarella cheese

Preheat oven to 375 degrees.

Heat 1 tablespoon of the olive oil in a large skillet with sides.  Add onions and garlic and sauté until soft and fragrant, about 3 minutes.  Add the hamburger to the pan and cook, breaking up the meat with a spatula, until cooked through, about 7 minutes.  Drain any excess grease from the pan and season with the salt and pepper.  Remove from pan and set aside.

Add the remaining 2 tablespoons of olive oil to the same pan and add mushrooms.  Cook, stirring occasionally, for about 5-7 minutes until the mushrooms are soft and begin to lightly brown.  Add the hamburger back to the skillet along with 3 cups of the spaghetti sauce.  Stir to combine.

Place 1 cup of the remaining sauce in the bottom of a 9” x 13” baking dish and spread evenly.  Top with 4 of the lasagna noodles, slightly overlapping.  Top noodles with half of the meat sauce followed by half of the ricotta, but placing large dollops evenly spaced.  Top with 2 cups of the mozzarella.  Top with 4 more noodles and continue to layer with the remaining meat sauce, ricotta and 2 more cups of mozzarella.

Place the last 4 noodles on top, followed by the remaining cup of sauce taking care to spread it evenly so the noodles are completely covered.  Top with the last 2 cups of shredded mozzarella.

Bake for 45 minutes to 1 hour until bubbly and browned.  The noodles should be totally soft when you pierce the casserole with a knife.  If the cheese on top begins to get too browned, cover with foil and resume baking.

Let rest for 15-20 minutes before cutting into squares.  Serve with salad and parmesan cheese on the side.




8 Ingredients or less