1 box no-boil lasagna noodles
1 large jar inexpensive spaghetti sauce
1 lb ground beef
4-6 cups shredded cheese (cheddar, jack, blend, whatever)
~Oil a 9"x13" pan, and preheat oven to 350*.
~Brown meat in pan, drain fat, and add spaghetti sauce. Simmer for a few minutes. Turn off heat.
~Ladle 1-2 cups of meat sauce into prepared pan, spreading evenly along bottom of pan.
~Lay noodles on top of sauce, covering completely. In my pan, with my noodles, this required six noodles -- two of which were broken to accommodate size.
~Ladle another 1-2 cups of meat sauce on top of noodles, spread carefully to not shift the noodles.
~Sprinkle about 1/3 of the cheese over meat sauce in an even layer.
~Repeat the noodle/sauce/cheese layers until the sauce is used and the pan is full, ending with a generous layer of cheese on top.
~Cover pan with foil.
~Bake for 60-70 minutes, until cheese on top is melted and bubbly. If desired, broil the top for a minute or so to brown the cheese.
~Let stand 10-15 minutes outside the oven to allow the layers to meld together.
~Serve and enjoy.
Yield: 8-10 servings
~This dish can be prepped 1-3 days prior to baking. Complete instructions through covering the pan with foil, then place covered pan in the refrigerator until needed.
~If you have a smaller family, this dish can be made in two 8"x8" pans. One (or both) pans can be frozen after assembly. Cover with foil and several layers of plastic wrap, and freeze. To bake, remove plastic and place pan with frozen dish into preheated oven. Bake an additional 15-20 minutes, checking occasionally every 10 minutes after the original baking time is complete.
~Can be made gluten free, using GF pasta and sauce.