| 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
A Message from our Provider:
“Jesus, what happened to your hands?#Little girl”