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Fontina Lasagna

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Ingredients
  Lasagna noodles 12
  Lean ground beef 1 Pound
  Spaghetti sauce with mushrooms 4 Cup (64 tbs) (Chunky)
  Parmesan cheese 6 Tablespoon, freshly grated
  Fontina cheese 20 Ounce, shredded (5 cups)
Directions

GETTING READY
1) Cook noodles as directed on package.
2) Drain the noodles and rinse them with cold water.
3) Keep the noodles aside.
4) Spray a 13x9-inch baking dish with nonstick cooking spray.

MAKING
5) Meanwhile, in a skillet, brown ground beef.
6) Drain off fat from the beef.
7) Add spaghetti sauce and simmer while noodles are cooking.
8) In the greased baking dish, spread about 1/2 cup of the spaghetti sauce.
9) In the baking dish, over the sauce, place 4 of the lasagna noodles, slightly overlapping.
10) Spread with about 2 cups meat sauce.
11) Over the meat sauce, sprinkle 2 tablespoons of the Parmesan cheese and then 1/3 of the Fontina cheese.
12) Repeat, making three layers and ending with the Fontina cheese.
13) Bake at 350° for 30 minutes or until cheese is golden.
14) Let the lasagna stand 5 to 10 minutes before cutting.

SERVING
15) Cut the lasagne into wedges and serve hot with crusty bread.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes

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