Shari Paynter of Tonganoxie is featured in this year's regional "Wal-Mart Family Cookbook."
Paynter grew up on a farm that raised sheep, so she entered her family's Lamb Lasagna. She does say, however, that it can be made with beef instead.
Here's the recipe:
1 package (12 ounces) lasagna noodles
1 pound ground lamb or ground beef
1 medium onion, finely chopped
2 cans (8 ounces each) Hunt's tomato sauce with basil, garlic and oregano
2 cans (6 ounces each) Hunt's tomato paste
1 cup water
1/4 teaspoon McCormick ground black pepper
1 package (10 ounces) Cracker Barrel sharp natural cheddar cheese
2 cups Kraft shredded low-moisture part-skin mozzarella cheese
6 hard-cooked eggs, sliced
1/2 cup Kraft shredded Parmesan cheese
Preheat oven to 350 degrees. Spray 3-quart rectangular baking dish with no-stick cooking spray; set aside.
Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain. Set noodles aside.
For sauce, in large skillet cook lamb and onion until meat is brown. Drain fat. Stir in tomato sauce, tomato paste, water and pepper. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally.
Spread 1 cup sauce in prepared dish. Layer with a third of the noodles, a third of the cheddar cheese, one-third of the mozzarella cheese, one-third of the egg slices and one-third of remaining sauce. Repeat layers two more times. Sprinkle with Parmesan cheese.
Bake, covered, about 30 minutes or until hot and bubbly. Let stand for 10 minutes before serving.