| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetarian | Casseroles, Vegetarian | 8 | Servings |
INGREDIENTS
| 1 | tb | Salad oil |
| 1 | cn | Tomatoes(28oz) |
| 1 | cn | Tomato sauce(8oz) |
| 1 | pk | Spaghetti sauce mix |
| 1/2 | ts | Garlic powder w/parsley |
| 1 | ts | Salt,seasoned |
| 1/2 | ts | Pepper,seasoned |
| 1/2 | lb | Lasagne noodles,broad |
| Water,salted | ||
| 3/4 | lb | Mozzarella cheese,sliced |
| 3/4 | lb | Ricotta cheese |
| 1/2 | c | Parmesan cheese,grated |
INSTRUCTIONS
1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4. Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce.~ 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese.~ 6. Bake, uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes before cutting in squares.~ From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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