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1
Cook lasagna noodles according to package directions.
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2
Preheat oven to 375 degrees F. Lightly grease your pan.
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3
I use a 15 x 9 x 2 pan for my lasagna, but you can also use a 9 x 12 pan or two 9 x 9 pans, depending on what pans you have.
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4
After cooking hamburger meat, add in minced garlic cloves at the end of cooking.
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5
Then add in crushed tomatoes, tomato paste, sugar, seasonings, olive oil, cooking wine, and let simmer for about 10 minutes or so.
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6
Then add in the oregano oil (optional but it adds amazing flavor!)
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7
and fresh basil leaves.
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8
You can also add in another clove of minced garlic too, if youd like.
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9
Lay 5 large noodles down in pan for each layer.
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10
This is followed by a layer of 1/3 of the cream of mushroom soup, about 1 cup or so of pasta sauce, followed by a heavy sprinkling of both cheeses (use about 1/3 of the cheese to leave enough for a final sprinkling later).
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11
Continue the layers two more times, but for the top layer, end with the pasta sauce.
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12
Cover the lasagna with tin foil.
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13
Bake lasagna for about 3035 minutes, or until sauce is bubbling.
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14
Remove tin foil from lasagna, add remaining cheese, and let cook until cheese is melted and lightly brown.
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15
Let lasagna cool for about 10 minutes, and then serve.
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16
Enjoy!
