| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 1 |
|
Jar; (28-oz) spaghetti sauce, about |
| 1 1/2 |
c |
Water |
| 15 |
oz |
Ricotta or small curd cottage cheese |
| 8 |
oz |
Shredded mozzarella or monterey jack cheese; divided |
| 1/2 |
c |
Grated parmesan cheese |
| 2 |
|
Eggs |
| 1/4 |
c |
Chopped fresh parsley |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
| 1 |
pk |
(8-oz.) Lasagne; uncooked |
INSTRUCTIONS
Someone asked a while back about a recipe on a lasagne box that called for
uncooked noodles. I have copied this recipe off the Skinner Lasagne box. It
is the only lasagne recipe I use. It is very easy and you can of course
substitute homemade sauce if you like. I had always heard people say how
hard it is to make lasagne. I never knew what the fuss was until I read
some other recipes.
Heat oven to 350 degrees F. In 3-quart saucepan, brown meat; drain. Add
spaghetti sauce and water; simmer about 10 minutes. In bowl, stir together
ricotta, one-half mozzarella cheese, parmesan cheese, eggs, parsley, salt
and pepper. Pour about 1 cup sauce on bottom of 13x9-inch baking dish.
Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1
cup sauce. Spread one-half cheese filling over sauce. Repeat layers of
lasagne, sauce and cheese filling. Top with layer of lasagne and remaining
sauce; sprinkle with remaining mozzarella cheese. Cover with foil. Bake 45
minutes. Remove foil; bake additional 15 minutes. Let stand 10 minutes
before cutting. 10 to 12 servings. Alternate Method: Recipe can be prepared
with COOKED lasagne noodles following same instructions. OMIT ADDITION OF
1-1/2 CUPS WATER TO SPAGHETTI SAUCE.
Posted to TNT Recipes Digest by Jana Lamphear
<j.lamphear@tddtx.fujitsu.com> on Feb 17, 1998
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