Lazy Ravioli

Ingredients

1 1/2 pounds Lean ground beef

1 1/2 cups Chopped onion

1 1/2 cups Coarsely chopped fresh mushrooms

1 Garlic clove, minced (or 1/4 tsp. powder)

5 1/2 ounces Tomato paste

7 1/2 ounces Tomato sauce

1 cup Hot water

1 tablespoon Beef bouillon powder

1 1/2 teaspoons Parsley flakes

1 1/2 teaspoons Dried sweet basil

3/4 teaspoon Granulated sugar

1/4 teaspoon Dried whole oregano

1/4 teaspoon Dried thyme

1/2 teaspoon Salt

1/4 teaspoon Pepper

10 ounces Frozen chopped spinach, cooked and drained

1 lrg egg, fork-beaten

cup Dry bread crumbs

1 tablespoon Parsley flakes

1 cup Grated medium or sharp Cheddar cheese

1/8 teaspoon Garlic salt

1/8 teaspoon Ground nutmeg

8 Lasagne noodles, broken in half

4 quarts Boiling water

1 tablespoon Salt

Cooking oil (optional)

1 cup Grated part-skim mozzarella cheese

Preparation

Scramble-fry ground beef, onion, mushrooms and garlic in large non-stick frying pan until beef is no longer pink. Drain. Return to frying pan.

Add next 11 ingredients. Stir. Bring to a boil. Cook, uncovered, until thickened.

Combine next 7 ingredients in small bowl. Mix.

Cook noodles in boiling water, second amount of salt and cooking oil for 14 to 16 minutes until tender but firm. Drain. Rinse with cold water. Drain well.

Arrange layers in ungreased 4 quart casserole or small roaster as follows: 1/2 of beef mixture, 1/2 of noodles, all of spinach mixture, remaining noodles, remaining beef mixture

Layer all of the mozzarella cheese on top and cover. Bake in a 350 F oven for about 45 minutes.