Lasagna

Lasagna is one of those dishes that can be made with so many variations. I sometimes skip the sausage and pepperoni and just use the ground beef, sometimes I use three layers and cook four more noodles, and sometimes I just use cottage cheese for the filling. If you want to skip the meat altogether or add to it, you can add sauted vegetables such as mushrooms, onions, garlic, bell peppers, carrots, zucchini, etc. to the sauce. I like putting grated Parmesan on top too.

1 lb. ground beef, browned
1/2 lb. ground Italian sausage, browned (optional)
1 lg. jar spaghetti sauce
8 lasagna noodles, cooked
pepperoni
1 lb. mozzarella, grated

Filling:
15 oz. ricotta
1 egg
1/2 tbsp. Italian seasoning
1/2 c. mozzarella, grated

1. Brown ground meat. Add spaghetti sauce.
2. Cook noodles.
3. Mix filling ingredients.
4. In 9x13, layer 1/2 of the noodles, sauce, filling, single layer pepperoni and mozzarella. Repeat.
5. Bake at 350 F for 1 hr. Let stand 10 min.