Pan lasagna

2 pounds hamburger

Lasagna noodles

24 ounces pasta sauce 

1/2 teaspoon onion powder

1/4 teaspoon Italian seasoning

1/4 teaspoon garlic powder

Salt and pepper to taste

8 ounces mozzarella cheese

4 ounces cheddar cheese

In a large frying pan (at least 2.5 inches deep), brown hamburger. While hamburger is browning, boil water in a kettle at least 4 inches deep to cook lasagna noodles. While waiting for water to boil, break 6-10 lasagna noodles into pieces (the number of noodles depends on how many people you are cooking for; sizes of pieces will vary). When water boils, add noodles and cook per instructions. Drain and rinse with warm water when cooked to tenderness you desire.

After meat is browned, add pasta sauce to meat, along with onion powder, Italian season-ing, garlic powder, (if desired) and salt and pepper to taste. Stir together and let it start to bubble, then stir in drained and cooked lasagna noodles; let mixture begin to bubble again. Stir again, then sprinkle shredded mozzarella cheese and shredded cheddar cheese on top, close lid of frying pan and wait a few minutes until the cheese is melted. Serve with garlic bread if desired. Serve with large serving spoon. Serves 8-10.