SHORTCUT LASAGNA


1 box lasagna noodles, uncooked
24 oz. container of cottage or ricotta cheese (not lite)
1 lb. chunk of provolone or mozzarella cheese, grated, or pre-grated 
26-28 oz. jar of your favorite spaghetti sauce
15 oz. can of tomato sauce
1 lb. of ground beef
Parmesan cheese
cooking spray


Preheat the oven to 350 degrees.

Fry the ground beef, and add the jar of spaghetti sauce and can of tomato sauce. Simmer for 15-20 minutes on low heat. Lightly spray a 13x9x2” baking pan. Begin by putting a thin layer of meat sauce on the bottom. Then, add a layer each of uncooked noodles (3 noodles side-by-side lengthwise, and 1 noodle, broken, on the short end), cottage or ricotta cheese, and provolone or mozzarella. Use only half of these ingredients, as you will be making another layer. Repeat the layers, ending with a layer of meat sauce. Cover the pan tightly with a double layer of aluminum foil. Set the pan on a cookie sheet, and bake for 1 hour. Do not open while baking.

Remove the pan from the oven, and let the lasagna sit unopened for about 5 minutes. Remove the foil, sprinkle with Parmesan cheese, cut and serve.


- SIDE DISH -

EASY CAESAR SALAD

1 bunch of green leaf lettuce
1 bottle Kraft Classic Caesar salad dressing
1/4 c. fresh-grated parmesan cheese
1/2 c. seasoned croutons 
salt and fresh-ground pepper

Wash lettuce and tear into bite-size pieces. Place lettuce in a salad bowl, and pour in desired amount of salad dressing. Stir to coat. Add parmesan and croutons, and sprinkle with salt and pepper. Add additional parmesan and croutons, if desired. Serve immediately.