| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Main dish, Family favo, Meat |
1 |
Servings |
INGREDIENTS
| 6 |
|
Lasagna noodles |
| 1/2 |
lb |
Chopped meat; cooked and drained |
| 1 1/2 |
c |
Ricotta cheese |
| 1 |
c |
Mozzarella cheese; shredded |
| 1/4 |
c |
Parmesan cheese |
| 1 |
|
Jar spaghetti sauce |
INSTRUCTIONS
Brown the meat, drain and cool. While noodles are cooking, mix the
chopmeat, ricotta cheese, mozzarella cheese and Parmesan cheese together.
Lay noodles out flat and spread some of the cheese mixture over the length
of it - be generous! Roll up noodle, place seam side down in pan and
continue with rest of noodles. Lastly, pour the jar of sauce over all and
sprinkle with Parmesan cheese. Bake for 30 minutes in a 350: preheated
oven.
NOTES : This may not be a "casserole" per se, but you can make it ahead
(even a big batch and freeze portions as it is easily doubled, tripled,
etc.) and just pop it in the oven when you get home. I add a bit extra
cooking time when coming from fridge to oven, 10 minutes or so depending on
your oven. My family loves this and it is so easy. You can even change
the filling around a bit to add spinach or other favorites.
Posted to MC-Recipe Digest V1 #976 by [email protected] on Dec 31, 1997
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