One of my boys favorite meal is lasagna. They are very picky eaters, but I made up a recipe they really like. It's not a quick fix, but the boys "Thanks mom!" makes it worth the time. You can make adjustments to fit your family's taste.
9 lasagna noodles
1/2 lb or more of hamburger (or sausage if you like)
15 oz. can of stewed tomatoes (pour some of the water out if you like it thicker)
2-8 oz. cans of tomato sauce
1 can of tomato soup
Spaghetti sauce mix
1-15 oz. Ricotta cheese (low fat)
1 8 oz. pkg of Italian shredded cheese (or mozzarella)
Fresh mushroom slices (optional)
1. Start water boiling for 9 lasagna noodles (big pot). As soon as the water boils, put noodles in. Stir occasionally so they don't stick together.
2. brown about 1 lb. of hamburger (more if you like it, less if you don't) Sausage taste good here too.
3. drain hamburger (I tip the pan up a little and let the fat drain off, then I scoop the meat out and put it on a paper towel. I wipe the pan out with a paper towel then replace the meat.
4. Add one regular size can of tomato soup (do not add water)
5. Take one can (abt. 14 oz.) of stewed tomatoes, put them in the blender for a few seconds until smooth. Dump that in the pan with the hamburger & soup.
6. Add two cans of tomato sauce.
7. Add 1/3 to 1/2 package of spaghetti seasoning packet (more if your kids like it more flavorful) and Italian seasoning to taste, and simmer while you are waiting for the noodles to finish cooking.
8. In a separate bowl mix well: a 15 oz. container of Ricotta cheese, 8 oz. pkg. of Italian cheese, two eggs and a little bit of parsley flakes. If you freeze your shredded cheese like I do, it's ok to put it in frozen. It will melt and mix just fine.
9. Layer starting with some sauce, noodles, cheese mixture, sauce. You should have enough for 2 layers. (Not too much sauce or it will be runny. You should have about a pint of sauce left over. I stick this in a pint jar, throw it in the fridge and use it for angel hair pasta or macaroni later in the week-very quick meal.) after the sauce on the second layer, put the last layer of pasta and then sauce again on top. I like to layer fresh mushrooms on one end for me and Dave when I have them.
10. Cover pan with tin foil and Bake at 350 for 25 min.
11. Sprinkle top with Parmesan cheese right when you take it out of the oven.
If you have time before you start the lasagna, thaw some fresh frozen rolls and roll them in your hands in to bread sticks. Bake at 350 for 15 min, or until golden brown. Take out and run a stick of butter over the top. Sprinkle Parmesan cheese over top. Makes great easy bread sticks!