1 lb. lean ground beef
1 tbsp. minced onion
1 tbsp. garlic salt
1 (24 oz.) jar spaghetti sauce (I use Prego)
1 (12 oz.) pkg. shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
6 lasagna noodles

Bring water to a boil in large pot big enough to hold the lasagna noodles. When water reaches a boil, place the noodles in until they sink under the water. Boil for 10 or 15 minutes. Drain noodles into a colander and rinse with cold water. Leave in colander to let the water drain.

In a preheated skillet, brown ground beef. I chop up the beef as it browns so it is not too chunky. Drain off excess fat. Sauté minced onion in with the ground beef. Stir in garlic salt with the beef and onion. Mix well.

In a large bowl, mix together shredded Mozzarella and Parmesan cheeses. I empty the jar of spaghetti sauce into another large bowl.

After the ground beef is done, add the beef mixture into the spaghetti sauce and mix well.

Preheat oven to 350°F.

Assemble the lasagna by placing a few tablespoons of the meat sauce in the bottom of a lasagna baking dish and spreading it to cover the bottom. Taking one lasagna noodle at a time, lay three lengthwise on top of the meat sauce. Take some of the cheese mixture and spread across the noodles, then put meat sauce over the top of the cheese mixture. Do one more layer using the last three lasagna noodles, covering with cheese mixture and finishing with rest of the meat sauce. If you want you can reserve some of the cheese to place on top.

Bake, uncovered, at 350°F for 30 to 45 minutes. Remove from oven and let it sit for 15 minutes before serving.

Enjoy!

Submitted by: Diane