Makes 6 servings


9 lasagna noodles
2 pounds ground beef
1 can (4-1/2 ounces) chopped ripe olives, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 small onion, finely chopped
1 jar (16 ounces) spaghetti sauce
Dash black pepper
Dash dried oregano leaves
Dash Italian seasoning
1-1/4 cups frozen corn, thawed
1-1/4 cups frozen peas, thawed
2 cups (8 ounces) shredded mozzarella cheese


  1. Cook lasagna noodles according to package directions; drain.
  2. Cook beef in large skillet over medium-high heat until meat is brown, stirring to separate meat; drain drippings.
  3. Add olives, mushrooms and onion. Cook, stirring occasionally, until vegetables are tender. Add spaghetti sauce, pepper, oregano and Italian seasoning. Heat through, stirring occasionally; set aside.
  4. Preheat oven to 350°F.
  5. Place 3 noodles in bottom of 13X9-inch baking pan. Spread half the beef mixture over noodles, then half the corn and peas. Repeat layers ending with noodles.
  6. Bake lasagna 25 minutes. Sprinkle with cheese; bake 5 minutes more or until bubbly. Let stand 10 minutes before cutting. Garnish as desired.

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