Mar 17, 2013


11 Lasagna Noodles, this includes 2 extra noddles in case some break and you can't use them.
6 eggs
1 lb lean ground beef
1 lg onion, chopped
2 Tbsp beef bouillon
1 tsp cumin
1/2 tsp paprika
1/2 tsp garlic salt
1/2 tsp salt
1 lg can medium olives, chopped
1-4oz can mushrooms, chopped

1-24oz can Huntz spaghetti sauce
3-4 Tbsp brown sugar
1/3 cup white vinegar
Shredded cheese, I use Colby jack or Monterrey Jack

Cook lasagna noodles to package directions. When done, rinse and cool down with cold water, Let it sit in the water while waiting for the other stuff to be done.

Place the eggs with water and boil for 6 minutes (for Hard boiled eggs).  When eggs are done, cool down with cold water.  When they are cold, peel and slice with egg slicer.

In large skillet, cook ground beef, onion, and season with the spices (beef bouillon, cumin, paprika, garlic salt and salt).  Cook until beef is brown and cooked through.  Add olives and mushrooms, cook until warm.  Add Spaghetti sauce, brown sugar and vinegar, and bring it to a boil.  Sauce is ready!

Heat oven to 350 F.

In 9 x 13 pan place 3 lasagna noodles side by side, cover with sauce,  place egg slices (about 1-2 eggs) and cover with cheese.  Repeat 2 more times.

Bake for 30 mins or until cheese is melted in the center.  Serve with garlic bread, or breadsticks.

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