12 pieces Oven Ready Lasagna, uncooked
1 lb. ground beef
1-tablespoon instant minced onion
1 can (15 oz.) tomato sauce with tomato bits
1 jar (16 oz.) thick 'n chunky salsa
4 cups (16 oz.) shredded sharp Cheddar cheese or reduced-fat Cheddar cheese
1/4 cup crushed tortilla chips (optional)
1/3 cup sliced ripe black olives (optional)
Remove 12 pieces of pasta from package. Heat oven to 375°F. In large skillet over medium heat, cook meat and onion until done; drain. Meanwhile, in medium bowl, stir together tomato sauce and salsa; spread 1/2 cup in 13x9-inch baking dish. Add remaining tomato sauce mixture to meat; heat to boiling.
Place 3 pieces uncooked pasta crosswise in dish. Pieces should not overlap or touch side of pan since they will expand when baked. Spread about 2/3-cup meat sauce over pasta, covering pasta completely. Sprinkle
evenly with 1-cup cheese. Repeat layers twice, beginning and ending with pasta. Top with remaining 3 pasta pieces. Spread remaining sauce on top, covering pasta completely; sprinkle with remaining cheese.
Cover with foil. Bake 35 minutes or until hot and bubbly. Let stand 10 minutes before cutting. Sprinkle with tortilla chips and olives, if desired. 8 to 10 servings.
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