| 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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