|
Because tomorrow no one knows if those noodles were cooked, or if they were even layered. |
| 2 | Pound | Beef, Ground | |
| 1 | Onion | ||
| 1 | Bell Peppers | ||
| 1/2 | Box | Elbow Macaroni | |
| 0-3 | Quart | Salsa, Medium | |
| 0-3 | Quart | Spaghetti Sauce | |
| 1 | Pound | Cheese, Sharp Shreaded | |
| 1 | Pound | Cheese, Shreaded | Either Mozzarela or provolone |
| 1 | Can #1, (10-16 oz) | Tomato Sauce | |
| 1 | Can #1, (10-16 oz) | Tomato Paste | |
| 1 & 1/2 | Pound | Cottage Cheese | |
| Salt | |||
| Pepper, Black | |||
| Garlic, Minced wet | |||
| 1 | Pound | Cheese, extra sharp sliced | |
| 1 | Pound | Cheese, Provolone Sliced |
| In a large enough mixiing bowl combine uncooked elbow macaroni and all tomato sauces. Do not add tomato paste yet. Brown the Beef, add onions, and peppers. Drain meat and veggies in to mac&matoes. Put grease in the bottom of the lasagna tray. Except for the sliced cheese stir all ingredients in mixing bowl adding that tomato paste, and transfer to lasagna tray. Cook at 400 for 45 minutes Add one layer of sliced cheese and cook at 350 for 15 minutes Add second layer of sliced cheese and cook at 350 for the last 15 minutes |