| 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 |
tb |
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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