Lazagna Casserole
Time: 45 minutes prep + 45 minutes baking

Yield: Two 9x13 pans
Recipe from Tina at Mommy's Kitchen

2 lbs ground beef

1  -48 oz jar spaghetti sauce (I used the homemade sauce we canned from our garden tomatoes. I'll be posting it this fall when tomatoes are in season.)
2 T sugar
1  -16 oz package egg noodles (I used shells)
2 T butter (Tina's recipe calls for 8 T)
1/2 t onion salt (or onion powder)
1/2 t garlic salt (or garlic powder)
1/2 C grated Parmesan cheese
1  -12 oz pck mozzarella cheese
1. In a large skillet brown your meat. Add the spaghetti sauce and sugar to the meat and simmer for 20 minutes.
2. While the sauce is just a simmering away get busy cooking your noodles. You don't want to over cook them. Cooking them "al dente" is best. If you don't speak not fret. Al Dente just means cook them so they are still just a bit firm in the middle. You don't want a soggy noodle, folks. Now, don't you feel refined and educated to have learned a bit of Italian today. Pat your self on the back, you deserve it.
3. When the noodles are done, drain them, place them in a large bowl and toss with the butter, salts, and Parmesan cheese.
4. In each pan layer sauce, noodles, sauce and sprinkle the mozzarella cheese on top.
5. Cover with foil and bake for at 350 degrees for 45 minutes.