| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Lasagna, Pasta | 10 | Servings | |
INGREDIENTS
| 4 | c | Spaghetti sauce (32 oz. or one 3 lb. can); (4 to 5) |
| 1/2 | pk | Lasagna; (8 oz.) |
| 1 | lb | Cottage cheese |
| 8 | oz | Mozzarella cheese; shredded or sliced thin |
| 1 | c | Grated Parmesan cheese |
INSTRUCTIONS
Makes 8 to 10 servings. In 13 x 9 x 2-inch pan, spread about 1 cup sauce, arrange a layer of uncooked lasagna and top with some sauce, cheese, Mozzarella cheese, Parmesan cheese and sauce. Repeat, gently pressing lasagna pieces into cheese mixture. End with final layer of lasagna; pour remaining sauce over, making sure all lasagna pieces are covered with sauce. Top with remaining Mozzarella and Parmesan cheese. (Do not be concerned with empty space at the ends of the pan, during cooking the lasagna will expand and take up most of the area.) Bake at 350 degrees for 45 to 50 minutes, until lightly browned and bubbling. Allow to stand 15 minutes. Posted to recipelu-digest Volume 01 Number 427 by "Diane Geary." <diane@keyway.net> on Dec 31, 1997
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