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32 oz. jar spaghetti sauce
with mushrooms
1 lb. hamburg
1 onion, chopped fine
2 c. Ricotta cheese
1/2 lb. Mozzarella cheese,
8 uncooked lasagna noodles

Brown the hamburg; drain off excess fat. Add the
chopped onion and cook a few more minutes. Cover the bottom of
an 11 x 14-inch pan with sauce. Press 2 lasagna noodles into
the sauce. Spread half the hamburg mixture over the noodles,
then layer sauce over the hamburg. Put 2 noodles into the
sauce. Spread the Ricotta over the noodles, then add a layer
of sauce. Put 2 noodles in the sauce and spread the rest of
the hamburg mix over them. Add sauce and 2 more noodles. Top
with rest of sauce. Bake for 35 minutes at 375 degrees. Noodles will
cook in the sauce and absorb some of the moisture. Spread the
Mozzarella on top. Bake 10 more minutes. This is very mild
and easy.

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