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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better. Ingredients:
1 pound ground beef |
1 large onion, chopped |
1/2 cup chopped green pepper |
3 cans (6 ounces each) tomato paste |
3/4 cup water |
2 tablespoons brown sugar |
3 to 4 teaspoons dried oregano |
1 tablespoon cider vinegar |
1/4 teaspoon garlic powder |
9 lasagna noodles, cooked and drained |
2 cups (8 ounces) shredded mozzarella cheese |
2 cups (8 ounces) shredded monterey jack cheese |
8 ounces sliced provolone cheese |
1/4 cup grated parmesan cheese |
Directions:
1. In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder.
2. In a greased 13-in. x 9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese.
3. Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 12 servings.
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