Name: Easy Classic Lasagna
Ingredients: 1 pk Creamette Lasagna, uncooked; 1 cn Ricotta cheese; 1/2 c Grated Parmesan cheese; 2 Eggs; 1 lb Bulk Italian sausage, cooked and drained; 2 cn Classico Di Napoli (Tomato & Basil) Pasta Sauce; 4 c Shredded mozzarella cheese; Chopped parsley

Perhaps his total number of devoted followers at the end of His earthly ministry numbered little more than the five hundred brethren to whom Jesus appeared after the resurrection (I Cor. 15:6), and only about 120 tarried in Jerusalem to receive the baptism of the Holy Spirit (Acts 1:15). Though this number is not small considering that His active ministry extended only over a period of three years, yet if at this point one were to measure the effectiveness of his evangelism by the number of his converts, Jesus doubtless would not be considered among the most productive mass evangelists of the church.

Robert Coleman

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Italian	Lasagna, Italian	15	Servings

INGREDIENTS

1	pk	Creamette Lasagna, uncooked
1	cn	Ricotta cheese
1/2	c	Grated Parmesan cheese
2		Eggs
1	lb	Bulk Italian sausage, cooked and drained
2	cn	Classico Di Napoli (Tomato & Basil) Pasta Sauce
4	c	Shredded mozzarella cheese
		Chopped parsley

INSTRUCTIONS

Preheat oven to 350'F. Cook lasagna noodles as package directs. In
bowl, combine ricotta, Parmesan cheese and eggs; mix well. On bottom
of 15x9" greased baking dish, spread 1/2 cup pasta sauce. Top with
half each of the lasagna noodles, ricotta cheese mixture, sausage,
pasta sauce and mozzarella. Repeat layering. Top with parsley. Cover;
bake 1 hour or until hot and bubbly. Uncover; let stand 15 minutes
before serving. Refrigerate leftovers.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip

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