Prep | 30 min Total Time | 2 hrs Servings | 8
2 bottles of Traina California Sun Dried Tomato Ketchup 
2 cans 29 oz tomato sauce
4 tsp garlic powder
2 tsp onion powder
4 tsp Italian seasoning
½ medium white onion, diced
4 cloves garlic, diced
3½ lbs lean ground beef
16 oz box lasagna pasta
60 oz shredded cheddar jack cheese
Ricotta Cheese, half of a container
Powdered chicken bouillion, to taste
Preheat oven to 350°
Bring a large pot of lightly salted water to a boil. Then cook pasta per instructions on box. Drain and set aside.
Mix Traina California Sun Dried Tomato Ketchup, tomato sauce, garlic powder, onion powder, Italian seasoning in a bowl.
Sauté ground beef in a pan with diced garlic, diced onion, oil and chicken bouillon flavoring.
In a 9 x 13 baking dish, add a bit of oil. Add a little ground beef mixture to prevent pasta from sticking to the dish.
Add a layer of pasta to cover the area of the dish.
Spread Ricotta Cheese on pasta.
Add a layer of the meat.
Next add a layer of the sauce.
Finally, layer the shredded cheese on the sauce.
Repeat layers from pasta to cheese two more times. When finished cover with foil.
Bake at 350° for 1 ½ hours.