| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Pasta | 8 | Servings | |
INGREDIENTS
| 2 1/2 | c | Spaghetti sauce |
| 1 | c | Water |
| 8 | oz | (9 pieces) lasagne uncooked |
| 15 | oz | Ricotta cheese |
| 12 | oz | Shredded mozzarella cheese divided |
| 1/4 | c | Grated parmesan cheese |
| 2 | tb | Chopped fresh parsley |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground black pepper |
| 8 | servings. |
INSTRUCTIONS
Heat oven to 375 degrees Fahrenheit. In medium saucepan, combine spaghetti sauce and water; heat to boiling, stirring frequently. Reduce heat; keep warm. In large bowl, stir together ricotta cheese, 2 cups mozzarella cheese, Parmesan cheese, parsley, salt and pepper. Pour 3/4 cup sauce on bottom of 13x9x2-inch glass baking dish; arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta; spread with half of cheese mixture. Cover with 1/2 cup sauce. Repeat layers of pasta, sauce, cheese mixture and sauce. Top with remaining pasta and sauce; sprinkle with additional Parmesan cheese, if desired. Cover with foil; bake 60 minutes or until hot and bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Let stand 10 minutes before cutting. Make Ahead Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Refrigerate overnight; remove plastic wrap, replace foil. Bake as directed above. Freezing Directions: Prepare as directed above. Do not bake. Cover baking dish tightly with plastic wrap, then foil. Freeze up to 2 months. Remove foil and plastic wrap; replace foil. Bake at 350 degrees Fahrenheit about 2 hours. If thawed in refrigerator overnight, bake at 350 degrees Fahrenheit about 1 hour 15 minutes. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master format by Karen Mintzias Posted to recipelu-digest Volume 01 Number 424 by P&S Gruenwald <sitm@ne.infi.net> on Dec 30, 1997
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