This recipe is a lot like my Baked Rotini. I actually just modified it to be even easier...thus the name. ;) The amounts in this recipe actually fill both of these Pyrex baking dishes. I bake the small one the first night and then I put the big pan in the refrigerator and bake it for leftovers. You could adjust the ingredients to fit in one pan, though. It's also a great option for something like meal trains when you're wanting to provide a meal for someone. All they have to do is heat it up in the oven until the cheese melts. I forgot to take a picture, so I'll have to do that next time. :P
Lazy Lasagna
1 lb ground beef
24 oz sour cream
2 cup mozzarella cheese
1 cup grated parmesan
12oz mini bow-tie (farfalle) pasta
1 jar Prego Roasted Garlic & Herb
1 jar Prego Fresh Musroom
4 cups shredded Italian blend cheese
1. Preheat oven to 375 degrees F.
2. Prepare pasta according to package.
3. Brown hamburger and drain. Return to pan and mix with both jars of spaghetti sauce.
4. In a mixing bowl combine sour cream, mozzarella, and parmesan.
5. In the baking dish (es), spread a layer of meat sauce along the bottom of the pan.
6. Spread all the cooked pasta over the meat sauce in the pan.
7. Spread the sour cream and cheese mixture over the pasta. I spoon into dollops and then spread it out with a spatula.
8. Pour the rest of the meat sauce over the sour cream and cheese mixture. Carefully spread it out with a spatula so it covers the entire pan.
9. Sprinkle the Italian blend shredded cheese over the top.
10. Bake for 20-30 minutes or until cheese on top is melted.