This is a recipe I adapted from Our Best Bites recipe book. The original recipe is with a from scratch tomato sauce. I made several of these for girl’s camp and didn’t have the time or energy to do that, so used canned spaghetti sauce. I have never gone back to the from scratch recipe!
Red Sauce:
- 1 ½ cans spaghetti sauce
- 1 lb hamburger, cooked.
- Grated carrots,
- Grated zucchini
- Chopped celery
Combine all and cook until veggies are tender.
White Sauce:
- ¼ cup real butter
- ¼ cup flour
- 2 ½ cups milk
Melt butter, add flour, stir until thick. Add milk and continue to cook until just begins to boil. Add to spaghetti sauce.
Lasagna:
- 2 cups Mozzarella cheese
- 16 oz. Ricotta cheese
- ½ cup Parmesan Cheese
- 1 egg
Combine all cheeses with egg and mix well.
Put ½ cup sauce on bottom of pan. Add 3 No-Boil lasagna noodles. Spread on a layer of cheese mixture. Spread on 1 ½ cups sauce and repeat so you have 4 layers. Sprinkle with additional mozzarella cheese. Cover with foil and bake at 350 for 50 minutes. Let sit for 15-20 minutes before serving.