There has been a little voice nagging me from deep within the twists of my grey matter, going “You saiiiid you’d post a lasaaaaagna reciiiiipe.” Oh yeah. Right. Um. Actually, I’m not going to post that one. I’ll post a lasagna recipe, yes, but not the one my G’ma uses. Whyyyyy? But, but…it’s so “delishus,” as Ramona Q would say! Well, because, it uses stuff I don’t really buy (like cottage cheese–kinda spendy; and Tim doesn’t like black olives–sad thing). Plus, my mom shared with me an easier, just as yummy recipe for lasagna, even though *gasp* it doesn’t use tomatoe sauce.** I suppose occasionally I’ll go back to the Grandma recipe; but, for now, we like this, and I REALLY like how it cuts out some steps.
*Brown a lb. or so of hamburger (lately I get turkey burger because I’m wary of the frozen hamburger’s quality).
You can add onions and garlic if you want.
*After that’s thoroughly cooked, add 1 can of cream of mushroom soup. I guess cream of celery or cream of chicken would work fine, too.
*Swish 1/4 c. milk around in the can to get any remaining soup out, and mix everything up.
*Put enough of the meat sauce to cover the bottom of a lasagna pan (maybe 1/3), then spread uncooked lasagna noodles on top (so the edges just overlap).
*Spoon 1/3 of meat sauce on top of the noodles, layer 1/3 c. mozzarella cheese, add another layer of noodles, and repeat, ending with the last of the cheese.
Bake at 350 degrees 45 minutes-1 hr, covering with foil if necessary to keep the cheese from burning. Let set 10 minutes to cool and firm before serving.
It’s Mmmmazing. Enjoy!
**These days I use a can of tomatoe sauce with it, as well.