Ingredients
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1 (16 ounce) box small Velveeta cheese, cut into squares
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1 (9 ounce) box no boil lasagna noodles
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1 lb ground beef
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1 (14 1/2 ounce) can diced tomatoes
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1 small onion, minced
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1 (24 ounce) jar barilla italian spaghetti sauce (1- 1 1/2 jars) or 1 jar your favorite jars spaghetti sauce (1- 1 1/2 jars)
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shredded mozzarella cheese, as much as you like
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grated parmesan cheese, as much as you like
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Italian spices, to taste
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3 -5 dashes garlic salt, to taste
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1 -2 garlic clove
Instructions
- Brown meat with onion and garlic; drain.
- Return to pan and stir in 3/4 of cooking/spaghetti sauce, 1/2 of the canned tomatoes, garlic salt and Italian Seasonings and simmer for 5 minutes.
- Meanwhile, preheat oven to 375 degrees.
- In 13/9 dish, spread 1/2 cup meat sauce, covering bottom.
- Place 4 lasagna noodles lengthwise over sauce, overlapping edges.
- Place the Velveeta cheese slices over the noodles, about 4 squares per noodle.
- Repeat layers twice, begin and end with noodles.
- Combine remaining canned tomatoes with sauce; spread remaining sauce, and sprinkle with parmesan and mozzarella cheeses.
- Add more Italian spices if desired.
- Cover with foil, bake about 40 minutes or until hot and bubbly and cheese is melted through.
- Remove the foil, bake for 5 more minutes.
- Let stand for 5 minutes before cutting and serving.
- Accompany with salad and garlic bread.