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No-Boil Lasagna

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs Italian 1 Servings

INGREDIENTS

1 lb Ground beef
1/2 lb Sweet Italian sausage, removed from its casing and broken into small chunks
5 c Basic tomato sauce
12 oz Frozen chopped spinach
24 oz Ricotta cheese
2 lg Eggs
1/2 c Grated Parmesian
1 tb Salt
Olive oil, or butter, for greasing the baking pan
1 lb Lasagna noodles
1 lb Mozzarella, thinly sliced or grated

INSTRUCTIONS

EQUIPMENT
large frying pan - colander - medium saucepan - 9" x 13" baking pan - 2
large bowls - aluminum foil
METHOD
Preheat oven to 350 F.
Place large frying pan on high heat and let it get very hot, about 45
seconds.  Add ground beef and sausage and brown, stirring frequently, until
meat is cooked through. Transfer meat to a colander and let fat drain. Then
transfer to a large bowl, add the tomato sauce and stir to combine. In a
medium saucepan over medium-high heat, cook the spinach in enough boiling
water to cover, until cooked through about 5 minutes. (The spinach can also
be cooked in the microwave.) Transfer to a colander and rinse with cold
water.  Squeeze small clumps of spinach between your hands until the water
is thoroughly extracted. Transfer spinach to large bowl. Add ricotta, eggs,
1/4 cup parmesian, and mix well. Lightly oil or butter baking pan. Spoon in
just enough meat sauce to cover the bottom. Cover sauce with a layer of
pasta, laying strips lengthwise, side by side, and up to edges of pan.
Cover pasta with 1/4 of remaining sauce and top with 1/2 the mozzarella.
Cover mozarella with second layer of pasta and coat pasta with 1/3 of
remaining sauce. Spread on all of ricotta-spinach mixture in a even layer
and cover it with a third layer of pasta. Spread on 1/2 of the remaining
sauce and top with the remaining mozzarella. Arrange fourth layer of pasta
and cover with final layer of sauce. Sprinkle on remaining 1/4 cup
Parmesian.  Cover pan securely with foil and bake until cheese melts and
noodles are cooked through, about 50 minutes. Remove lasagna from oven and
let rest for 5 minutes before serving.
(Taken from Our Home's Newsletter, any typos would, of course, be mine.)
Using my husband's account,
Sarah
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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