INGREDIENTS

INSTRUCTIONS

From: jewish-food  Date: Wednesday, June 26, 1996 10:35AM I feel it is
my personal  responsibility to let everyone in the world know about my
10-minute  lasagna.  It requires no boiling of noodles  and you can
cook it in a  fleishig oven because the pan is tightly sealed  ( at
least according  to my understanding).  In an aluminum lasagna tin,
layer as follows:  sauce  cottage cheese  sauce  American cheese  sauce
rest of lasagna noodles  sauce  Pour 2 cups of water over the whole
thing.  Courage! It will look  terrible. Put a sheet of tin foil over
it and tightly seal it.  Bake  in a 425 degree oven for about 1 hour.
Let it rest before cutting it  so it will not fall apart.  That's it.
You may make any additions you wish.  I have added  vegetables and
different seasonings according to my mood and what I  find in the
pantry, but it is very acceptable to children plain.  JEWISH-FOOD
digest 223  From the Jewish Food recipe list.  Downloaded from Glen's
MM Recipe  Archive, http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 40
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 1.7mg
Sodium: 298.9mg
Potassium: 134.4mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 2g
Protein: 3.4g