Lasagna

This is not traditional lasagna but always gets raves. Kay Hillje

Spray a 13x9x2 inch pan with cooking spray. Heat oven to 350º.

In a large sauce pan combine:

3 - 8oz cans tomato sauce, plus 1 can water

1 can diced tomatoes

1 t. dried oregano

1 bay leaf

1 t. garlic powder

½ T. Italian seasoning

Salt and pepper to taste

Simmer over medium high heat for 5 minutes or until heated through.

In a large nonstick skillet over medium low heat, combine:

1 T. olive oil

1 small onion, diced

Saute onion and add:

1 clove garlic, minced

1/8 t. salt

Increase heat to medium high and sauté until onions are soft. Add 1 lb. ground beef or turkey to onions.

Then add:

¼ t. salt

1/8 t. black pepper

¼ t. seasoned salt

1/8 t. garlic powder

Cook until meat is thoroughly cooked. Then add meat to tomato sauce mixture and heat through.

Line the 13x9x2 inch pan with precooked dry lasagna noodles, a 16 oz box. Put a thin layer of meat sauce on top of noodles. Next, sprinkle a ½ c. grated cheddar, then ½ c. grated mozzarella. Top the cheese layer with 6 T. light sour cream (don’t spread just evenly drop tablespoons).

Repeat with noodles (lay them perpendicular to the other noodle layer), meat mixture, cheese and sour cream. Last time do not add sour cream but end with cheese. Top the whole casserole with ¼ c. grated Parmesan. (Fresh is best). Bake at 350º until cheese is melted and the lasagna is bubbly. Preparation takes about 1 hour but is definitely worth it. Double the recipe and freeze one for later. Same amount of prep time.