Title: Lasagna (Crystal Farms)
Categories: Pasta Entree Beef
Yield: 6 Servings
| 2 | tb | BUTTER |
| 1 | lb | GROUND BEEF |
| 1/4 | ts | ONION POWDER |
| 15 | oz | SPAGHETTI SAUCE |
| 1 | ts | OREGANO |
| 8 | oz | NOODLES_LASAGNA |
| 1 | lb | RICOTTA CHEESE |
| 12 | oz | MOZZARELLA CHEESE_SHREDDED |
| 4 | oz | GRATED PARMESAN CHEESE |
| | | PAPRIKA AS NEEDED |
TO PREPARE SAUCE: IN A LARGE SKILLET, MELT THE BUTTER; SLOWLY BROWN THE
MEAT, ADD ONION. STIR IN SPAGHETTI SAUCE AND OREGANO; SIMMER FOR 35 TO 40
MINUTES AT A LOW TEMPERATURE. TO PREPARE LASAGNA: COOK NODDLES ACCORDING TO
PACKAGE DIRECTIONS. DRAIN WELL. HANDLE NOODLES CAREFULLY TO KEEP FROM
TEARING. PLACE A LAYER OF NOODLES IN THE BOTTOM OF A BUTTERED BAKING DISH.
TOP WITH A LAYER OF SAUCE. SPRINKLE 1/3 EACH OF THE CHEESES. REPEAT THE
PROCEEDURE TWO MORE TIMES. RESERVE A SMALL AMOUNT OF SAUCE FOR TOP LAYER TO
MAKE A COLORFUL DISH. SPRINKLE TOP WITH PAPRIKA.