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Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal
Heirloom blue corn — blue corn tortillas, atole, pancakes
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal
Heirloom blue corn — blue corn tortillas, atole, pancakes
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
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Preheat oven to 400 degrees (F). Meanwhile boil the lasagna noodles in a large pot according to package directions. In a large skillet, cook the ground beef and onion until beef is no longer pink. Drain the grease. In a large bowl add the soups, water, garlic salt and taco seasoning. Stir to combine, then add the cooked hamburger and onion. Mix well. Spray a 9x13 baking dish with cooking spray. Lay out 4 of the lasagna noodles into the bottom of the dish, overlapping a little bit. Then pour half of the meat mixture on top. Spread evenly. Sprinkle one cup of the shredded cheese on top. Repeat layers again, with 4 lasagna noodles overlapping, pour the rest of the meat mixture on top and sprinkle the last 2 cups of cheese. Bake for 45 minutes or until hot and bubbly! Let cool 10 minutes before eating!