| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | *out to m/c, *pat’s coll, Cheese, Pasta | 1 | Servings | |
INGREDIENTS
| 1 | lb | Pkg Gioia Lasagna; (16 oz) |
| 1/3 | Water | |
| 1 | qt | Spaghetti sauce |
| 1/4 | c | Parmesan cheese |
| 1 | lb | Ground beef |
| 1 | tb | Parsley flakes |
| 1 | c | Water |
| 1 | ds | Nutmeg |
| 1 | Container Ricotta cheese; (15 oz) | |
| Salt; pepper to taste | ||
| 1 | Egg; beaten | |
| 1/2 | c | Parmesan cheese |
| 8 | oz | Shredded Mozzarella cheese |
INSTRUCTIONS
Preheat oven to 375. In saucepan brown ground beef, drain excess fat, add 1 quart spaghetti sauce and 1 cup water, bring to boil. In a large bowl mix together with ricotta cheese, beaten egg, Mozzarella cheese, 1/3 cup water, 1/4 cup Parmesan cheese, parsley flakes, nutmeg. Add salt and pepper if desired. To assemble: use lasagna strips uncooked but rinse in hot water before layering in a 9x13 inch baking pan. (Approximately 4 lasagna strips will fit in pan for single layer, 3 lengthwise and 1 crosswise.) Layer as follows: 1-2/3 cup hot sauce, lasagna strips, 1/2 cheese mixture, 1-2/3 cup hot sauce, lasagna strips, remaining sauce, top with 1/2 cup Parmesan cheese. Bake at 375, covered with aluminum foil for 40 minutes. Remove foil and bake for 15 more minutes. Let stand for 5 to 10 minutes before cutting. Serves 6 to 8. Input: 01/16/92 Posted to MC-Recipe Digest V1 #262 Date: 27 Oct 96 10:49:05 EST From: Pat Minotti <76401.3715@compuserve.com> NOTES : Gioia Lasagna Box
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