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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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My mother-in-law has been gone for 20 years, but her recipe is still in great demand at family gatherings and potluck suppers. Serve this lasagna with salad, bread and a light dessert...and you'll satisfy the heartiest appetite. Ingredients:
12 uncooked lasagna noodles |
1-1/2 pounds ground turkey or beef |
1 medium onion, chopped |
1 medium green pepper, chopped |
2 to 3 jalapeno peppers, seeded and chopped |
1 to 2 tablespoons chili powder |
1 garlic clove, minced |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup frozen corn |
1 can (8 ounces) tomato sauce |
3 tablespoons tomato paste |
1 can (2-1/4 ounces) sliced ripe olives, drained |
4 cups (16 ounces) shredded cheddar cheese |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, peppers and chili powder. Add garlic; cook 1 minute longer. Drain. Add the soup, corn, tomato sauce, tomato paste and olives; simmer until heated through.
2. Drain noodles. Spread 1/2 cup meat sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the remaining sauce and a third of the cheese. Repeat layers once. Top with remaining noodles and cheese.
3. Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.
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