3 tablespoons oil
1 pound ground meat
1 envelope onion soup mix
1-14 1/2 oz Italian stewed tomatoes -- diced
2-1.5 ounce pkgs Schilling Spaghetti Sauce (prepare 2 times Sheila's spaghetti recipe from above)
1-8 ounce box lasagna noodles-DO NOT COOK
1 1/2 cups Monterey Jack cheese -- shredded
2 cups Mozzarella & Provolone cheese -- shredded
(pizza combo cheese pre-shredded in deli)
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Preheat oven to 350 degrees. Make sauce per my spaghetti sauce recipe (doubled). Add stewed tomatoes and onion soup to sauce. Brown ground meat in oil (do not drain) add to sauce. Thoroughly mix cheeses together in bowl. Spray PAM onto the bottom and sides of deep dish 9-in diameter baking pan. Spread 1/2 cup of sauce mixture on bottom. Repeat layer as follows: sauce-1/3 broken noodles-sauce-1/3 cheese. Bake uncovered 45 minutes. Then cover with foil that has been sprayed with Pam on dull side. Place dull side down over lasagna and cook another 25 minutes.
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