Michelles Most Delicious Lasagna

• 2 pounds Ground Beef (I Use An 80/20)
• 1/2 Yellow Onion, Diced
• 3 teaspoons Italian Seasoning, Divided
• 1 teaspoon Salt
• 1/2 teaspoons Pepper
• 2 jars (24 Oz. Size) Marinara Sauce (I Use Ragu)
• 1 teaspoon Granulated Garlic
• 1 Tablespoon Butter, To Coat The Bottom Of The Baking Dish
• 1 box (9 Oz. Size) Barilla "No Boiling Required" Lasagna Noodles
• 1- 1/2 cup Mozzarella Cheese, Shredded
• 1- 1/2 cup Monterey Jack Cheese, Shredded
• 1 cup Parmesan Cheese, Freshly Grated

1. In a large skillet brown the ground beef with the onions, seasoned with 1 teaspoon Italian seasoning, salt and pepper.
2. When the ground beef is browned, add the sauce, remaining 2 teaspoons Italian seasoning, and granulated garlic.
3. Bring to a boil and reduce to a simmer.
4. Taste to see if it needs more salt and pepper.
5. Simmer uncovered for 10 minutes.
6. Preheat oven to 375 degrees F.
7. Butter the bottom and sides of a 9 x 12 disposable heavy duty tin pan or a 9 x 13 deep dish baking dish.
8. (I use the tin pan for easy cleanup).
9. Put a couple of ladlefuls of sauce in the bottom of the baking dish to give it a thin even layer.
10. Next place the pasta noodles in a row, covering the bottom, breaking pieces to fit the whole bottom.
11. I change directions of the noodles each layer so that I have a sturdier lasagna.
12. Ladle a couple of spoonfuls of sauce over the pasta (approximately 1-1/2 cups).
13. Next sprinkle 13 of the mozzarella, Monterey Jack, and the Parmesan on top of the meat.
14. Repeat 2 more times until all the sauce and cheese is used up.
15. Place the baking dish on a baking sheet and bake uncovered for 45 minutes.
16. Remove from oven and let stand 10 minutes before serving.
17. Serves 8-10.
18. Enjoy!

ground beef, yellow onion, italian seasoning, salt, pepper, garlic, butter, barilla, mozzarella cheese, cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/michellee28099s-most-delicious-lasagna/ (may not work)