INGREDIENTS

INSTRUCTIONS

TO ASSEMBLE AND BAKE: Preheat oven to 400 F.  Spread 2 tablespoons of
the tomato juices left in the can of tomatoes on the bottom of a
shallow baking dish (9 by 13 inches). Lay in one layer of the  uncooked
lasagne noodles. Spoon on 3 cups of the meat sauce. Spread 1  cup of
bechamel across the sauce in two diagonals (no need to spread  evenly
at this point). Top with 2 cups of cheese mixture. Lay on  another
layer of lasagne noodles and repeat, using the same amounts  of sauce
(be sure to get every dab of the meat sauce ~ there is no  extra to
spare), bechamel, and cheese. Top with last layer of  noodles, and with
fingertips, press lightly to distribute bechamel  smoothly in the
layers. Using a long metal spatula, "frost" top layer  of noodles with
remaining bechamel. Be sure to completely cover  noodles so that they
do not dry out in baking. Sprinkle evenly with  reserved bread crumb
mixture.  Bake lasagne at 400 degrees F for about 60 minutes or until
sauce  bubbles around the edge and top is nicely browned. If top browns
too  quickly, cover with aluminum during last 10 minutes of cooking. If
baking the lasagne straight from the freezer,add about 20 minutes to
cooking time. Once out of the oven, let lasagne set up for about 20
minutes before serving. (This is critical for ease of serving.)  SERVES
8 TO 10.  Recipe By     : Marcella Rosene, Pasta & Co By Request (a
Seattle  Take Out)  Posted to MC-Recipe Digest V1 #245  Date: Tue, 15
Oct 1996 19:07:19 -0400  From: ADAMSFMLE@aol.com

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