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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If you can assemble this the day before, it’s even better. Ingredients:
2 (24-oz.) jars spaghetti sauce |
14 1/2-oz. can diced tomatoes, drained |
10 3/4-oz. can tomato purée |
2 (3.8-oz.) cans sliced black olives, drained |
1 onion, diced |
1 red pepper, chopped |
1 yellow pepper, chopped |
1/4 cup sugar |
1 clove garlic, minced |
1 teaspoon dried oregano |
24 ounces shredded mozzarella cheese |
12 ounces shredded monterey jack cheese |
8 ounces provolone cheese, shredded |
1 cup grated parmesan cheese |
16-oz. pkg. lasagna noodles, cooked |
Directions:
1. Combine first 10 ingredients in a large stockpot over medium heat.
2. Simmer one hour. Mix together cheeses; set aside. Spray two 13 x9 baking pans with non-stick vegetable spray. Spread a thin layer of sauce mixture in pans. Layer lasagna noodles, sauce and cheese. Repeat layers for a total of 3 layers. Bake at 350 degrees for 30 to 40 minutes or until golden and bubbly. Each casserole serves 8 to 10.
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