Sunday, April 5, 2015

Marzetti (Lasagna-like pasta dish)


My dear sis-in-love, Susie, made this for our last  family get together.  She also made a large pan of lasagna too...I think this was my favorite of the two dishes. This is a little milder and sweeter (I'm always about sweet stuff!). 

It uses burger, cream of tomato and mushroom soups, mixed with ketchup, sugar, salt & pepper...with creamy mozzarella in between the layers and over the top.

It may seem like the ingredient amounts are 'too much', but it all cooks together and turns out a fabulous & comforting dish. 

A great recipe to serve to a can be made ahead and refrigerated, up to 24 hrs. ahead. 

You're so welcome!


1-1/2 - 2# lean ground beef
1/2 onion, chopped, optional
2 (10.75 ozs. ea.) cans cream of tomato soup
2 (10.75 ozs. ea.) cream of mushroom soup
1/2 c. ketchup
1/4 c. sugar
3/4 c. parmesan cheese
salt & pepper to taste
9 -12 lasagna noodles, cooked according to pkg. directions
2 (8 ozs. ea) pkg. shredded mozzarella cheese (or more)

Brown ground beef with onion; drain grease; set aside. 

Spray 9" X 13" baking pan with 2" sides; set aside. Preheat oven to 300*.

In large bowl, combine soups, ketchup, sugar, parmesan, salt & pepper. Stir in browned beef.

In prepared baking dish, cover bottom of dish with some meat and sauce. Place 3 noodles over the top, add more sauce/meat, then sprinkle some mozzarella. Make 3 layers....noodles, sauce, & cheese, topping off with cheese.

Bake, covered, for 30 minutes. Uncover; bake another 30 minutes. Let stand a few minutes before serving. 

Serve with a salad or veggies and garlic bread.

Mama Mia!!!!

Linked to Meal Plan Monday

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