(Lasagna with a "twist")
2 lbs. ground beef
1 (4.5 ounce) can chopped olives, drained
1 (4 ounce) can mushroom pieces, drained
1 onion, chopped
1 (16 ounce) jar spaghetti sauce
9 lasagna noodles, cooked and drained
1 1/4 cups frozen corn
1 1/4 cups frozen peas
8 ounces mozzarella cheese, shredded
1 dash pepper
1 dash dried oregano
1 dash Italian seasoning
1 Preheat oven to 350 degrees F (175 degrees). Spray a 9x13 pan with cooking spray.
2 Brown beef in a skillet over medium heat and drain excess grease. Add the olives, mushrooms and onion. Stir and cook until the onions are soft. Stir in the spaghetti sauce, pepper, oregano, and Italian seasoning.
3 In a small bowl combine the peas and corn.
4 To assemble, lay 3 noodles on bottom of prepared pan, then one half of the beef mixture, half of the corn and pea mixture. Repeat. End the layers with the remaining noodles.
5 Bake in the preheated oven for 25 minutes. Sprinkle the top with cheese and bake for an additional 5 minutes. Let stand 10 minutes before serving.
YIELD: 6 servings