4 bag s (16 oz. each) Kraft Shredded Mozzarella Cheese, divided
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Let's Make It
(Sauce) Put ground chuck in a large pot. Sprinkle meat with garlic salt. Then brown and drain grease out of the meat. Combine all spaghetti sauce with the meat. Cook on medium to medium-hi until sauce is hot.
(Noodles) At the same time fill another large pot with water. Put in salt and vegetable oil. Put on high heat and bring to boil. Once boiling add noodles and cook about 7-10 minutes or until firm but tender.
(Putting lasagna together) Preheat oven to 375 degrees F. Coat the bottom and sides of a large lasagna pan by spreading around 1/3 cup of the sauce in it. Once coated, add your first layer of noodles flat on the bottom of the pan -- cover the entire bottom (about 4-6 noodles). Then spread enough sauce over the noodles to cover the noodles very well. Then top the sauce with one bag of the shredded mozzarella cheese. Then repeat layers 2 more times for a total of three layers of noodle, sauce and cheese, but on the top layer of cheese pour on 2 bags of mozzarella cheese.
Place pan in the oven on the center of the rack uncovered. Cook for 40 minutes or until cheese is melted. Then switch oven to broil and let it cook another 3-5 minutes or until cheese is slightly browned. If your oven doesn't have a broiler, then cook an additional 10 or 15 minutes.