ame from August/September issue of Taste of Home. it's delish! I have
eady to use.
Prepare lasagna noodles according to package. Drain
aking dish. Layer with 3 lasagna noodles, ham, green pepper, and
dd salt and pepper to taste, oregano, brown sugar, balsamic, and
round cinnamon. Prepare 4 cups of coffee as directed on your
hell with a double thickness of heavy-duty foil. Bake at
In a large skillet, saute onion and green pepper in butter until tender.
Add tomatoes, mushrooms, olives, and oregano. Add ground beef if desired.
Simmer uncovered for 10 minutes.
Place 1/2 the spaghetti in a greased 13X9X2 baking dish. Top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese.
Repeat layers.
Mix the soup and water until smooth, pour over casserole. Sprinkle with parmesan cheese.
Bake uncovered at 350 for 30-35 minutes or until heated through.
inutes.
Adjust spices to taste.
Thaw spinach, squeeze out
Add parsley and season to taste.
Meanwhile, for the white
hile you cook the rest of your lasagna ingredients to help thicken
rlic and cook a couple of minutes more.
Add
baking pan. Season to taste. Bake for 10-15 mins
or a 6 pound can of tomatoes I'm really just
mportant not to overcook your lasagna noodles as they will cook
t of lightly salted water to a boil. Cook lasagna noodles
n on a double thickness of heavy-duty foil (about 18
375\u00b0F
Cook lasagna noodles according to package directions
3 inch pan, place 9 lasagna noodles and fill with cold
Add salt and pepper to taste (probably about 1/8 tsp
Cook lasagna noodles according to package