Mock Lasagna

Servings: 6

Prep Time: 30 min

Cook Time: 60 min


3/4 cup; butter or margarine, divided

2 large onions, chopped

2 cloves garlic, minced

1 pound; ground round or sirloin

14 1/2 ounce; can diced tomatoes

2 tablespoons; chopped fresh chives

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

1 cup; water

2 eggs, well beaten

1 pound; mozzarella cheese, sliced

1/2 cup; grated Parmesan cheese

1 pound; ricotta cheese


  1. Preheat the oven to 350°F. Lightly grease a 9" x 13" x 2" baking dish and set aside.
  2. Place 1/4 cup of the butter or margarine in a large skillet, and melt over medium heat. Add the onions and garlic and sauté for 5 minutes, or until the vegetables are golden.
  3. Add the ground beef to the skillet and cook, stirring to break the meat up, for about 5 minutes, or until the meat is browned and no pink remains. Stir in the tomatoes and chives, remove from the heat, and season to taste with salt, pepper, and oregano. Set aside.
  4. Place the remaining 1/2 cup of butter in a small saucepan and melt oven, low heat. Combine the stuffing mix, butter, water, and eggs in a large bowl.
  5. Spread a third of the stuffing mixture over the bottom of the prepared baking dish. Top with half of the meat mixture, a third of the mozzarella cheese, a third of the Parmesan cheese, and half of the ricotta cheese. Top with half of the remaining stuffing mixture, the remainder of the meat mixture, half of the remaining mozzarella cheese, half of the remaining Parmesan cheese, and the remainder of the ricotta cheese. Top with the remainder of the stuffing mixture, the mozzarella cheese, and the Parmesan cheese.
  6. Cover the dish and bake for 15 minutes. Remove the cover and bake for 45 additional minutes, or until the top is light brown and melted. Allow to sit for 10 minutes before cutting into squares and serving.
  7. Salt to taste. Freshly ground black pepper to taste. Crushed dried oregano to taste.