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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs 1 Servings

INGREDIENTS

1 lb Ground beef
1 Jar; (28-oz) spaghetti sauce, about
1 1/2 c Water
15 oz Ricotta or small curd cottage cheese
8 oz Shredded mozzarella or monterey jack cheese; divided
1/2 c Grated parmesan cheese
2 Eggs
1/4 c Chopped fresh parsley
1/2 ts Salt
1/4 ts Ground black pepper
1 pk (8-oz.) Lasagne; uncooked

INSTRUCTIONS

Someone asked a while back about a recipe on a lasagne box that called for
uncooked noodles. I have copied this recipe off the Skinner Lasagne box. It
is the only lasagne recipe I use. It is very easy and you can of course
substitute homemade sauce if you like. I had always heard people say how
hard it is to make lasagne. I never knew what the fuss was until I read
some other recipes.
Heat oven to 350 degrees F. In 3-quart saucepan, brown meat; drain. Add
spaghetti sauce and water; simmer about 10 minutes. In bowl, stir together
ricotta, one-half mozzarella cheese, parmesan cheese, eggs, parsley, salt
and pepper. Pour about 1 cup sauce on bottom of 13x9-inch baking dish.
Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1
cup sauce. Spread one-half cheese filling over sauce. Repeat layers of
lasagne, sauce and cheese filling. Top with layer of lasagne and remaining
sauce; sprinkle with remaining mozzarella cheese. Cover with foil. Bake 45
minutes. Remove foil; bake additional 15 minutes. Let stand 10 minutes
before cutting. 10 to 12 servings. Alternate Method: Recipe can be prepared
with COOKED lasagne noodles following same instructions. OMIT ADDITION OF
1-1/2 CUPS WATER TO SPAGHETTI SAUCE.
Posted to TNT Recipes Digest by Jana Lamphear
<j.lamphear@tddtx.fujitsu.com> on Feb 17, 1998

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