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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