Faye's Lasagne


1 red onion
2 cloves fresh garlic
1 red bell pepper
1 jar mushrooms
Ragu sauce, chunky mushroom
Italian seasoning
minced garlic
1 teaspoon sugar
onion salt/powder
1 pound ground beef
1-1/2 box lasagne noodles
2 bags, 1 each shredded mozzerella and sharp cheddar
about 4-6 teaspoons olive oil


In a large skillet pour olive oil, let warm slowly as you chop onion and bell pepper. Finely chop 2 cloves garlic, add to skillet. Drain and add mushrooms. Sauté slowly. Place noodles in large stockpot, add enough oil to prevent sticking/clumping - bring to a boil. Sauté vegetables for about 10 minutes then add ground beef. Cook on medium until meat is cooked through. Drain. Stir in Ragu sauce. Add a good pinch Italian seasoning, minced garlic, and a pinch onion powder or onion salt. Add sugar to taste, no more than 1 teaspoon. When noodles are done place in sink and rinse with cold water. Lightly, but thoroughly spray baking pan with cooking spray. Lay noodles in an overlapping design, adding extra end pieces. Layer meat over this and cover with cheese about ½ of each bag. Start 2nd layer. Meat will be sparse, so spread thin, cover corners well. Sprinkle cheese. Cover tight with foil. Bake at 350° for 35 minutes. Remove foil and cook for about 15 minutes. Do not scorch.


4-6 servings

Preparation Time

15 Minutes

Total Time

1 Hour

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