Mac & Cheese Lasagna
A yummy hybrid, this mashup of macaroni and cheese and tomato based lasagna is guaranteed to be a whole family favorite.
- 1 24 oz box macaroni shells & cheese with prepared cheese sauce
- 1 lb ground beef
- 1/2 white onion, diced
- 2 cloves minced
- 1 1/2-2 cups spaghetti sauce
- 1 packed cup shredded mozzarella cheese
- 1/4 cup Parmesan cheese
Prepare the mac and cheese according to package directions. Complete all steps.
While the water is boiling for the mac, in a separate skillet brown the ground beef, onions, and garlic- stirring occasionally. Drain the mixture, and set aside.
Lightly spray a 9x13" baking dish with non-stick cooking spray. Spread half of the mac evenly out over the bottom. Top with a layer of half the meat, then a layer of half the sauce, and finally half of the cheeses.
Repeat the layers, finishing with the remainder of the cheeses.
Bake the casserole at 350 degrees for 20 minutes. Let the casserole rest 2-3 minutes before scooping and serving.