Sometimes, I deviate from the traditional way, and this is my version of Lasagna using Rigatoni pasta vs: Lasagna strips.
a. 2 pounds of fresh ground round, cooked down in my cast iron skillet, drain grease from meat and return meat to skillet.
b. 1 large can of Manwich sloppy-joe sauce, poured onto and mixed into the meat, stir to mix it up good.
c. 1 pound of Rigatoni pasta, cooked, rinsed with hot water to wash off the residual starch, set aside to cool down.
d. 1 small box of chopped spinach, cooked and water drained.
e. 1 pound of Manicotti cheese.
f. 1/2 of a small bag of Mozzerella cheese to top it off before putting it in the oven at 325° .
Layer 1/2 of the Rigatoni in the bottom of a greased baking dish
Spoon out the meat mixed with Manwich sauce, use only 1/2 of it
Spoon out the Manicotti cheese on top of the sauce, again, using just 1/2 of it
Repeat the layers of Rigatoni, Manicotti cheese, chopped spinach, meat and sauce
Top off with the 1/2 of the small bag of Mozzerella cheese and put in oven for 30 minutes.
Time to eat, and enjoy some good Red Wine with the meal.