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Enjoy this recipe from 103 Pot Pies & Casseroles.
Submitted by: Lisa Hill from Salinas, CA
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 c. sugar
1 clove garlic, minced
1 t. dried oregano
2-12 oz. pkgs. shredded mozzarella cheese
12 oz. pkg shredded Monterey Jack cheese
8 oz. pkg. shredded provolone cheese
1 c. grated parmesan cheese
16 oz. pkg. lasagna noodles, cooked
Combine sauce, tomatoes, purée, olives, onion, peppers, sugar, garlic and oregano ina large stockpot over medium heat. Simmer one hour. Mix together cheese, set aside. Spread a thin layer of sauce mixture in two 13x9” baking pans sprayed with non-stick vegetable spray. Layer lasagna noodles, sauce and cheese. Repeat layers for a total of 3 layers. Bake, uncovered at 350 degrees for 30 to 40 minutes, until golden and bubbly. Each casserole serves 8 to 10. | |
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Combine sauce, tomatoes, purée, olives, onion, peppers, sugar, garlic and oregano ina large stockpot over medium heat. Simmer one hour. Mix together cheese, set aside. Spread a thin layer of sauce mixture in two 13x9” baking pans sprayed with non-stick vegetable spray. Layer lasagna noodles, sauce and cheese. Repeat layers for a total of 3 layers. Bake, uncovered at 350 degrees for 30 to 40 minutes, until golden and bubbly. Each casserole serves 8 to 10. |
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