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1
Cook lasagna sheets/pasta as instructed.
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2
Use water, oil and salt.
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3
Drain, set aside and put half of the butter to avoid sheets from sticking.
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4
Put 2 tablespoons of oil in the pan.
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5
Cook garlic until golden brown add onions and cook until translucent.
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6
Set aside.
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7
Add oil to the pan and cook ham for 10-15 minutes.
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8
Add oil and cook ground beef for 15 minutes or until brown.
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9
Remove or drain excess oil if necessary.
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10
Add cooked garlic, onions and ham to beef.
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11
Add mushrooms, tomato/spaghetti sauce, and 3/4 of the cheddar cheese.
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12
Simmer for 5 minutes or until cheese melts.
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13
For the white/cheese sauce, using a separate pan, melt butter.
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14
Add cream and milk in low fire.
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15
Make sure to stir constantly as it burns quickly.
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16
Add the rest of the cheddar cheese and cream cheese.
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17
Once cheese is melted, add spinach and simmer for 3 minutes.
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18
Add salt and pepper to taste.
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19
Layer cooked lasagna sheets on a baking dish.
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20
Add meat sauce on top and spread.
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21
Add another layer of pasta and then add white/cheese sauce and spread.
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22
Set aside a few tablespoons of cheese sauce for top layer.
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23
Repeat until sauce and pasta runs out.
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24
Make sure to alternate red/meat sauce and white/cheese sauce.
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25
For the top/last layer, use remaining cheese sauce and sprinkle with quickmelt cheese.
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26
Trim edges.
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27
Cover with foil and bake at 350F for 15-30 minutes or until cheese has melted.
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28
Serve and enjoy.
