| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sharon, Casseroles, Pasta |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
GROUND BEEF |
| 1 |
ts |
SALT |
| 1 |
c |
WATER |
| 1 |
ds |
PEPPER |
| 1/2 |
c |
PARMESAN CHEESE |
| 1 |
ts |
PARSLEY FLAKES |
| 1/2 |
ts |
ONION POWDER |
| 32 |
oz |
SPAGHETTI SAUCE |
| 2 |
ts |
OREGANO |
| 1/4 |
ts |
SUGAR |
| 15 |
oz |
RICOTTA CHEESE |
| 8 |
oz |
MOZZARELLA CHEESE |
| 12 |
oz |
LASAGNA NOODLES |
INSTRUCTIONS
BROWN THE GROUND BEEF. ADD ONION AND SALT AND COOK FOR SEVERAL MINUTES.
STIR FREQUENTLY. DRAIN OFF FAT. IN A MIXING BOWL, COMBINE SPAGHETTI SAUCE,
WATER, OREGANO, PARSLEY FLAKES, ONION POWDER, SALT, SUGAR AND PEPPER. ADD
MEAT TO SAUCE MIXTURE. COOK NOODLES AS PER PACKAGE DIRECTIONS. DRAIN WELL.
LAYER SAUCE-MEAT MIXTURE ALTERNATELY WITH NOODLES AND CHEESES IN A LIGHTLY
GREASED CASSEROLE DISH, STARTING WITH SAUCE-MEAT MIXTURE. MAKES 8 SERVINGS.
BAKE AT 350 DEG F FOR 45 TO 55 MINUTES OR UNTIL CHEESE IS MELTED AND
BUBBLY.
Posted to MM-Recipes Digest by scotlyn@juno.com (Daniel S Johnson) on May
3, 1998
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