8 ounces of Lasangna Noodles 1 pound of Lean Ground Beef (Keema) ½ cup Onion (chopped) 8 ounces of Mushrooms (optional) 1 (16 oz.) jar of Spaghetti Sauce 1 tsp. Garlic Powder (Lehsan Powder) ½ tsp. Salt 1 tsp. Dried Leaf Oregano (crumbled) ½ tsp. Dried Leaf Basil (crumbled) 1 ½ cup Ricotta Cheese 2 cups Monterey Jack Cheese (shredded) ¾ cup Parmesan Cheese (grated) Cook lasagna noodles according to package directions; drain and set aside. In a large skillet, brown beef, onion, and mushrooms; drain well. Stir in spaghetti sauce, garlic powder, salt, oregano, and basil. In a 2-quart buttered baking dish (about 11x7x2-inches), layer 1/3 of the lasagna noodles, 1/3 of the sauce and 1/3 of the ricotta cheese, Monterey Jack cheese, and Parmesan cheeses. Repeat layers twice. Bake lasagna for 30 minutes, or until thoroughly heated and bubbly. Let stand for 8 to 10 minutes before cutting and serving.

Yield: 6-8 Servings Degree of Difficulty: Easy Recipe Category: Ground Beef, Pasta/Noodle, and Cheese Recipe Ethnic Group: American

Recipe Requested by, Nazia Majeed

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