| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 6 | -7 serving | ||
INGREDIENTS
| 15 | Strips lasagna | |
| 1 | qt | Spaghetti sauce |
| 1 | c | Shredded mozzarella cheese |
| 2 | lb | Ricotta cheese |
| 1 | c | Shredded mozzarella cheese |
| 1/3 | c | Grated parmesan cheese |
| 3 | Eggs, beaten | |
| 1 | tb | Parsley |
| 1 | ts | Salt |
INSTRUCTIONS
FILLING I found this recipe in my "Mr. Food" Cookbook. My family enjoyed it, just a different take on Lasagna Prehat oven to 375 F. In a large pot of boinling water, cook lasagna until just barely tender. Meanwhile, in a large bowl, mix all the filling ingredients together. pour half the spaghetti sauce over the bottom of a 9 x 13 baking dish coated with a nonstick vegetable spray. Drain the lasagna, rince, and pat dry. Lay the strips out flat and spread the filling evenly over each strip. Roll the strips up and arrange them in a bading dish seam side down. Pour remaining sauce over, and top with the mozzarella cheese. Bake for 35 to 40 minutes until bubble and golden brown. Let set for about 12 to 15 minutes before serving. NOTE: a one pound box of lasagna contains about 20 strips. Posted to TNT - Prodigy's Recipe Exchange Newsletter by TPFE96C@prodigy.com (MS NANCY G SPILA) on Mar 11, 1997
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