Recipe: Lasagna Casserole

LASAGNA CASSEROLE

1 lb. ground beef or pork
1 tsp. minced onion
1/2 tsp. salt
1/4 plus 1/4 tsp. pepper, divided use

1 lb. box bowtie pasta, cooked al dente and drained
3 cups plus 1 cup (1 lb.) shredded mozzarella cheese, divided use
1 (24 oz.) pkg. ricotta cheese
2 eggs, beaten
1/3 cup grated parmesan cheese
2 tbsp. dried parsley flakes
1/2 tsp. garlic powder
1 (26 oz.) can Hunts Roasted Garlic and Onion spaghetti sauce (or use your own homemade sauce)

Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking dish.

Cook meat and onion until meat is no longer pink; drain. Sprinkle with salt and 1/4 tsp. pepper; set aside.

In a large bowl, combine pasta, 3 cups of the mozzarella cheese, ricotta cheese, eggs, parmesan cheese, parsley, garlic powder and 1/4 tsp. remaining pepper, stir gently. Pour into prepared dish.

Top with the beef mixture and spaghetti sauce.

Cover and bake at 350 for 45 minutes.

Sprinkle with remaining mozzarella. Bake, uncovered, 15 minutes longer or until cheese is melted and just starting to brown.

Servings: 8