Lasagna for dinner!! Yummy...

A peek into my fridge of perishables revealed lots of cheese, tomatoes and mushrooms. Browsing through my cabinets, I spotted a box of lasagna sheets with pictures of everything in my fridge on it. So much for a kitchen inspiration! I guess that’s why packaging is so important on a product.

Hence with much improvisation, I decided on my own version of lasagna, keeping the components of meat sauce, and cheese fairly simple. The meat sauce derives much flavor from my added use of my favorite pasta sauce and lots of tomatoes, onions and mushrooms; hence there is no need to simmer it for hours on end.

For those who want it even simpler to fit the busy urbanite’s lifestyle, simply use a flavorful store-bought pasta sauce for the meat sauce layer. I’ve tried various pasta sauces for my spaghetti from Prego to Kimball or Classico and they all taste fairly decent. Forget the cooking pros!! There’s no shame in using something from a bottle, whatever works I say.

I had much fun assembling the layers of the lasagna. Very therapeutic, and of course, the feeling of satisfaction you get when serving the lasagna and all the layers stay nicely packed and moist. Here’s my recipe :)

Kathy's Lasagna 

1 pack of ground beef

1 bottle of your favorite pasta sauce

1 box of uncooked lasagna noodles

Button mushrooms – sliced

Onion – diced

Tomatoes - diced

Grated cheese – a lot of cheeseeee!!! or you can use cheese slices

1/4 cup hot water 

Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce, onions, tomatoes & mushrooms.

Grease 9 x 12 baking dish; pour a think layer of beef mix on the dish first. Top with noodle layers on top. And then spread a thin layer of cheese . Repeat procedures. Lastly, spread remaining one-third of meat sauce and spread the cheese.

Then, slowly pour 1/4 cup hot water around inside edge of dish.  Cover baking dish with heavy-duty aluminum foil (to avoid it from drying). Bake at 150C for around 45 minutes; uncover and bake 10 more minutes. Let stand before serving.