| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | 1 | Servings | ||
INGREDIENTS
| 3 | c | Ricotta, or cottage cheese |
| 1 | c | Mozzarella cheese, shredded |
| 1/2 | c | Parmesan cheese, grated |
| 1/2 | c | Romano cheese, grated |
| 2 | Eggs, lightly beaten | |
| 2 | T | Parsley, chopped |
| 9 | Lasagna noodles | |
| 1 | lb | Ground beef |
| 3 | c | Spaghetti sauce |
INSTRUCTIONS
In large bowl combine Parmesan, Romano, Ricotta, and 1/2 mozzarella cheeses, eggs, and parsley. In a large rectangular pan, soak uncooked lasagna noodles in cold water for 10 minutes, drain. Brown ground meat, drain, and stir in sauce. Heat oven to 350 F. In 8x12-inch glass baking dish, spread 1/2 cup sauce. Place 3 noodles side by side over sauce, spread 1/3 cheese filling over noodles, then 1 cup sauce. Repeat layers ending with sauce. Cover tightly with aluminum foil and bake 1 hour. Remove foil and top with remaining mozzarella cheese. Bake for an additional 3 minutes until the cheese has melted. Remove from oven and all 10 minutes before cutting. This was copied from the Reader's Digest. Posted to rec.food.recipes by RCOLE@aardvark.ucs.uoknor.edu on 1995, .
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