This weekend it was COLD. Helllloooo winter. We did a lot of staying inside, snuggling up, and preparing for the slow beginning of the end of fall. We carved pumpkins, ate popcorn, watched football, and baked.
I’m not going to win any healthy mom of the year awards with this recipe but it’s fast, it’s easy, and it will fill any cravings you have for a hearty, warm and cheesy meal. There is something about the weather turning cooler that just makes me want to cook things smothered in meat and cheese. Anyone else? No, just me?
It is a staple around here in the winter, as it is one of five things I can successfully make while managing my children. Have you ever tried cooking with kids hanging all over you? It is no easy task, my friend. Throw in a side of broccoli or a small salad, and it’s actually a pretty balanced meal. You will also have left overs for days which is a huge plus in my book.
For this recipe, you will need:
- 1 and 1/2 lb ground beef (I use lean)
- You can add onion if you like, I usually don’t because the kids are less likely to eat it then!
- 1 small can of tomato paste
- 2 and 1/2 cups of tomato juice (I use organic)
- 1/2 a package of onion soup mix (sometimes I use the whole pack)
- 1 package of Oven Ready Lasagna
- 1 package mozzarella cheese
- Cook ground beef in a skillet. Once browned, drain the fat. Then add tomato paste, tomato juice, and onion soup mix. Mix well. It will seem really watery. This is necessary for the Oven Ready Noodles.
- In a 9 x 13 pan, layer lasagna noodles, ground beef mixture, and mozzarella cheese. I usually do two layers.
- Cover with foil. Let it sit for 5 to 10 minutes before you transfer to the oven.
- Bake at 400 degrees with foil on for 15 minutes. The remove the foil and bake for another 10 minutes, or until noodles are tender.
Note: You may substitute regular lasagna noodles for the oven ready noodles. Simply cook the noodles according to the package instructions, and then bake the dish for 10 minutes less – so 15 minutes at 400 degrees.