| 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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