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Prep Time: 15 Minutes Cook Time: 95 Minutes |
Ready In: 110 Minutes Servings: 12 |
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This classic layered pasta, sauce and cheese dish gets a zesty boost with the addition of chunky, chili sauce. Ingredients:
1 tablespoon olive oil |
2 onions, peeled and chopped |
1 green bell pepper, chopped |
3 cloves garlic, minced |
2 teaspoons dried basil |
2 teaspoons dried oregano |
2 teaspoons dried thyme leaves |
1 pound lean ground beef |
1/2 pound lean ground pork, veal or crumbled sausage |
4 cups heinz® tomato juice |
1 (455 ml) bottle heinz® chili sauce, chunky with sweet peppers |
1 (156 ml) can heinz tomato paste |
1 tablespoon heinz worcestershire sauce |
12 oven-ready lasagna noodles |
3 cups shredded mozzarella cheese |
Directions:
1. Preheat the oven to 350 degrees F (180 degrees C). Heat oil in a large saucepan or Dutch oven set over medium heat. Add onion, green pepper, garlic and dried herbs; cook for 5 to 10 minutes or until vegetables soften.
2. Crumble in beef and pork and brown all over, about 5 minutes. Stir in tomato juice, chili sauce, tomato paste and Worcestershire Sauce; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
3. Spread 1/4 of the sauce in to a 13- x 9-in (3 L) casserole dish. Top with 3 noodles. Layer with 1/4 more sauce and 1/3 of the cheese. Repeat layers twice, ending with cheese.
4. Cover with foil and bake for 1 hour. Remove foil and bake for 15 minutes or until golden. Let stand for 10 minutes before serving.
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