| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
Italian |
Italian, Main dishes |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1/4 |
t |
Salt |
| 1/4 |
t |
Cayenne pepper |
| 1 |
|
Jar, 28oz |
| 1 |
|
Can, 14 5oz |
|
|
undrained |
| 10 |
oz |
Spinach, frozen thawed |
|
|
And drained |
| 1 |
|
Container |
| 1/4 |
c |
Grated Parmesan cheese |
| 1 |
|
Egg, beaten |
| 10 |
|
Uncooked |
| 1 1/2 |
|
Cups, 6oz |
|
|
Shredded |
|
|
Spaghetti sauce |
|
|
Stewed tomatoes, chopped |
|
|
Ricotta cheese |
|
|
Lasagna noodles |
|
|
Mozzarella cheese |
INSTRUCTIONS
Preheat the oven to 375 degrees. In a large skillet, cook the ground
beef over medium heat for 8-10 minutes, or until browned; drain the
excess liquid. Add the salt, pepper, spaghetti sauce, and tomatoes;
stir until well blended then set aside. In a medium-sized bowl,
combine the spinach, ricotta and Parmesan cheeses, and the egg; mix
well. Spead 2 cups of the sauce mixture over the bottom of a 9" x 13"
baking dish that has been coated with nonstick vegetable spray. Place
4 of the uncooked noodles lengthwise over the sauce and 1 noodle
crosswise across the end of the bakign dish, completely covering the
sauce mixture and pressing the noodles into it. Spread the ricotta
mixture evenly over the noodles, then sprinkle with 1 cup mozarella
cheese. Cover that evenly with the 1 1/2 cups of the sauce mixture,
then arrange the remaining noodles over the sauce, pressing lightly
into the sauce. Spread the remaining sauce over the top. Bake for 45
minutes, or until the noodles are tender. Remove from the oven and
sprinkle with the remaining 1/2 cup mozzarella; cover with aluminum
foil and let sit at room temperature for 15 minutes before cutting.
Recipe By : Source: WKBWTV File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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