Picky eaters are a challenge in any household. Riel is a recovering picky eater, but this recipe predates our relationship. I adapted it from the Better Homes and Gardens’ Junior Cookbook that my mom gave me for my 8th birthday. My brother, the king of picky eaters, wouldn’t touch regular lasagna (with all that cottage cheese and heaven forbid – onions).
12 Ounces ground beef
½ Cup chopped pepperoni
2 ½ Cups spaghetti sauce
6 Lasagna noodles
3 Cups mozzarella cheese
Preheat oven to 350 degrees.
Cook ground beef and chopped peperoni in skillet on medium high heat. Drain excess fat.
Spoon 1 cup of spaghetti sauce in the bottom of the 2 quart baking dish. Stir the rest of the sauce into the meat mixture.
Place 2 uncooked noodles on sauce in bottom of dish. Spread 1/3 of the meat mixture on top of noodles. Then layer 1 cup of mozzarella, 2 more uncooked noodles, 1/3 of the meat mixture, 1 cup of cheese. Then the remaining 2 noodles, rest of the meat mixture, and last of the cheese.
Cover the dish with tin foil and bake for 1 hour.
Let cool for 15 minutes before removing tin foil and serving.