Lasanga

Here is my go to recipe for lasanga... after several bad attempt to make lasanga, Drew had some over at some friends of ours' house (Andrea & Aaron) and 'begged' for the recipe after telling her that mine was not that great. Oh, well... I am glad that he did. This lasanga is wonderful.

Lasanga:
-6 lasanga noodles- cooked according to the directions on box
-3/4 to 1lb. ground chuck
-1 large jar (2lbs. 13oz) Ragu Sauce (I use chunky Tomato, Garlic & Onion)
-4-6 oz. sliced mushrooms... fresh or in jar (I use fresh)
-4 cups shredded mozzarella cheese
-cooking spray or solid crisco
-3 Tbsp olive oil
-1 tsp onion powder
-1/4 tsp garlic powder
-1/4 tsp ground black pepper

*In a med. to large frying pan, brown meat over medium heat. As meat browns, add seasonings. Drain grease from meat and return to frying pan. Measure 1 1/2 cup Ragu sauce and reserve. Add remaining sauce to meat and stir well. In separate pan, saute sliced mushrooms in olive oil until just tender. Drain off oil and add mushrooms to meat. Lightly grease sides and bottom of a 13x9 baking dish. Spread 1 1/2 Ragu sauce evenly on bottom of dish. Place 3 lasanga noodles on top of sauce, then spread 1/2 of meat mixture on noodles, then 2 cups cheese on top of meat. Repeat layering with rest of noodles, meat and cheese. Cover baking dish with foil. Bake at 350 degrees for 25-30 minutes. Remove foil and return to oven for 5-10 minutes. Enjoy!

You can also freeze your lasanga... which is what I usually do because I make 3 at a time- so that there is always one in the freezer. Just thaw and bake the same way you usually would. You may have to add a few more minutes of cooking time if it is not quite done.