Easy Lasagna – by Linda Kelly

Preheat your oven to 350 degrees Fahrenheit.

Boil the lasagna noodles in a large pot of water with 1 teaspoon of olive oil to prevent sticking.

Drain the noodles once they are cooked.

Slice mushrooms or chop onions as desired.

In a frying pan, add a drizzle of olive oil and lightly fry any vegetables you’ve prepared.

Pan-fry the ground beef and ground pork until fully cooked.

Drain the meat on a paper towel and set aside.

In a separate bowl, mix together the spaghetti sauce, the fried meat, and any optional ingredients.

In a meatloaf pan, spoon 1/3 cup of your lasagna mix onto the bottom of the pan.

Add a layer of lasagna noodles.

Add a layer of the lasagna mix.

Add a layer of cheese.

Continue alternating layers of lasagna noodles, lasagna mix, and cheese.

(Optional) Substitute thinly sliced eggplant for the lasagna noodles if desired.

When you are within an inch from the top of your baking dish, add a final layer of cheese.

Sprinkle breadcrumbs on the top.

Cover the pan with aluminum foil.

Bake in the oven for 30 minutes.

Let the lasagna rest for at least one hour before serving.