| 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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