Cowboy Lasagna The Best Recipes

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Cowboy Lasagna

"Lasagna with a twist!"

Ingredients :

2 kilos lean ground beef
1 (6 ounce) can chopped black olives
1 (four.5 ounce) can mushrooms, drained
1 onion, chopped
1 (16 ounce) jar spaghetti sauce
nine lasagne noodles, cooked and tired
1 1/four cups frozen corn kernels
1 1/four cups frozen green peas
eight oz. Shredded mozzarella cheese
1 pinch floor black pepper
1 pinch dried oregano
1 pinch Italian seasoning

Instructions :

Prep :	Cook : 6M	Ready in :

Preheat oven to 350 ranges F (a hundred seventy five levels) C. Spray a 9x13 pan with cooking spray.
Brown pork in a skillet over medium warmness and drain excess grease. Add the olives, mushrooms, and onion. Stir and cook dinner till the onions are tender. Stir inside the spaghetti sauce, pepper, oregano, and Italian seasoning.
In a small bowl combine the peas and corn.
To collect, lay 3 noodles on backside of prepared pan, then one half of the red meat aggregate, 1/2 of the corn and pea mixture. Repeat. End the layers with the last noodles.
Bake inside the preheated oven for 25 mins. Sprinkle the pinnacle with cheese and bake for an extra five mins. Let stand 10 mins earlier than serving.

Notes :

Reynolds® Aluminum foil may be used to maintain food wet, cook it frivolously, and make clean-up less difficult.

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