Beefy Onion Lasagna

I'd promised this recipe a while ago and never gotten around to posting it. I'll try to remember to update it with pictures the next time I make it.



Beefy Onion Lasagna



Ingredients:



Box lasagna noodles



4 cloves garlic (to taste)



3 whole onions (baseball size or bigger) diced/sliced whatever you like



2 lbs ground chuck (or you can substitute sausage for up to ½ lb)



2 16oz containers ricotta or cottage cheese (or less if your family doesn't care for it so much)



6 cups shredded mozzarella cheese



1 cup Parmesan cheese, grated



Big jar of spaghetti sauce (40+ oz)



Directions:



Cook lasagna noodles per package direction (I always under cook by several (4?) minutes so the lasagna doesn't end up mushy). Set aside.

In a large skillet, cook ground beef. When browned add garlic and onion. Saute until onion gets a little soft. Salt and pepper to taste. Set aside.

Preheat oven to 375. Spray a 13 x 9 x 2 pan with cooking spray. Set up an assembly line of your ingredients in this order:

spaghetti sauce

lasagna noodles

ricotta (or cottage) cheese

beefy onion mixture

mozzarella cheese

Pour a cup or two or so of spaghetti sauce into the bottom of your greased baking dish. Spread it thin. Layer 3-4 noodles (enough to cover, but you don't want it too noodly, so don't overlap much). Dot some teaspoons of ricotta cheese on top of the noodles. as much as your family likes. Cover this with 1/3 of your beefy onion mixture, then sprinkle two cups of cheese on top.

Start again with the spaghetti sauce. And repeat the order until you have 3 layers of everything.

When you put the last of the mozzarella on top, cover it with the cup of grated Parmesean.

Cook, covered with foil, at 375 for an hour or so. Remove foil and bake another 10 minutes. Let sit for at least 10 minutes before you cut it.

This is a great "make ahead" dish. It will keep perfectly for a day or so uncooked in the fridge. It also freezes well (cooked).