I made lasagna last nite using the metal pan,

I used a recipe from a KRAFT magazine ad.

A bottle of spaghetti sauce plus 1 cup of water.
A pound of ground beef ( fried )
Uncooked lasagna noodles.
Mozzarella and ricotta cheese, etc.

Cooked, layered, covered w/foil, baked.

Had the kitchen ( and myself ) all cleaned up before
our friends arrived.

At the "ding", let it rest 10 minutes, cut and served.

Very good results, but.... could've used some "brightening".

Is it my imagination, or is bottled spaghetti sauce getting sweeter ?

Is "Classic Lasagna" just meat, cheese, sauce and noodles ?
I think next time I'll add some pizza ingredients....
( pepperoni, green pepper, etc. )

Any lasagna secrets to share for my next attempt ?


<rj>