Lasagna

At the Wasden household we do not eat leftovers, with the exception of Lasagna. I always make a big pan and it always gets eaten. You can make this ahead of time and freeze it or whatever left over you have you can freeze as a single serving for a quick lunch. The sauce it thick and creamy and its loaded with extra cheese. I hope its as big of a hit at your house as it is at mine. Enjoy!

-Heidi

2 lbs Ground Hamburger
1 Onion (diced)
1 Green Pepper (diced)
2 Cans Tomato Soup
1 Small Can Tomato Sauce
1 Can Mushroom Soup
1 lb Mild Cheddar Cheese
1 lb Monterey Jack Cheese
8 Lasagna Noodles cooked to box instructions

Brown together hamburger, onion, and pepper. Drain any excess liquid

Add to Hamburger mixture tomato soup, tomato sauce, and mushroom soup.

To hamburger mixture add these spices:

1Tbs Parsley
1 tsp Salt
1/4 tsp Pepper
1 Bay Leaf
1/2 tsp Oregano
1/2 tsp Garlic

In a 9 x 13 pan layer noodles, sauce, and cheese. Repeat process until you have used all ingredients.

Preheat oven to 350 and bake for 30 mins until cheese has melted.