| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Ground beef |
| 1 |
cn |
(4 1/2 ounces) chopped black olives, drained |
| 1 |
cn |
(4 ounces) mushroom stems and pieces, drained |
| 1 |
sm |
Onion, chopped |
| 1 |
|
Jar (16 ounces) spaghetti sauce |
| 1 |
ds |
Pepper |
| 1 |
ds |
Dried oregano leaves, crushed |
| 1 |
ds |
Italian seasonings |
| 9 |
|
Uncooked lasagna noodles. cooked, rinsed and drained |
| 1 1/4 |
c |
Frozen corn |
| 1 1/4 |
c |
Frozen peas |
| 2 |
c |
Shredded mozzarella cheese |
INSTRUCTIONS
Cook beef in large skillet over medium-high heat until meat is brown,
stirring to separate meat; drain fat. Add olives, mushrooms and onion.
Cook, stirring occasionally, until vegetables are tender. Add spaghetti
sauce, pepper, oregano and Italian seasoning. Heat through, stirring
occasionally; set aside. Place 1/3 of the noodles in bottom of greased 13x9
inch pan. Spread 1/2 of the beef mixture over noodles, than 1/2 of the corn
and peas. Repeat layers ending with the noodles. Bake in preheated 350 F.
oven 25 minutes. Sprinkle with cheese; bake 5 minutes more or until bubbly.
Let stand 10 minutes.
Posted to Recipe Archive - 15 Dec 96
submitted by: astarr@computer-services.com
Date: Sat, 14 Dec 96 23:08:11 EST
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