Lasagna

INGREDIENTS:

•  lasagna wrapper/noodle
• 1 kilo ground pork
• Hotdogs, sliced and chopped
• Whole mushroom in can, sliced and chopped
• 1 kg.  and 200 g. Tomato Sauce
• 1-2 can/s of nestle all purpose cream
• magnolia quickmelt cheese
• kraft eden cheese
• salt to taste
• sugar to taste

PROCEDURE:
Lasagna Wrapper
1. Boil water with a little bit of oil and salt. When it boils, add the lasagna wrapper/noodles.
2. Keep testing the noodles. Pull out a small noodle with a fork and if they are stiff, they need more time. When they no longer look stiff, then take one and take a bite. If there's crunch to it it's not done, if it's just a little hard in the center, then it's done.
3. Drain the noodles and set aside.

Meat Sauce

1.  Saute ground pork with garlic and onion.
2.  Add the 1 kg. and 200 g. tomato sauce.
3. Add chopped(smaller/tiny pieces) hotdogs.
4. Add chopped(smaller/tiny pieces) mushrooms.
5. Add salt and sugar to taste.
6. Grate some kraft eden cheese.
7. Set aside.

Layering
(Preheat oven to 350 degrees)
1.  Place the ingredients in the pan/pyrex in layers in this order.

• noodles
• all purpose cream
• meat sauce
• sprinkle sliced mushrooms and hotdogs 

*REPEAT layers until all ingredients are used. 

2.  Meat sauce, sliced mushrooms and hotdogs should be the last layer.

3.  Grate magnolia quickmelt cheese on top.

4.  Bake it in the oven for 40-45 minutes.