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Lasagne

 

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1 lb. ground beef

3 cups (30-oz jar) spaghetti sauce

11/2 cups water

1 3/4 cups (15-oz container) ricotta or small curd cottage cheese

2 cups (8 oz) shredded mozzarella or Monterey Jack cheese, divided

1/2 cup grated Parmesan cheese

2 eggs

1/4 cup chopped fresh parsley

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 pkg. (8 0z) Lasagne, uncooked

 

Heat oven to 350 degrees.  In 3-quart saucepan, brown meat; drain.  Add spaghetti sauce and water; simmer about 10 minutes.  

In bowl, stir together ricotta, Parmesan cheese, eggs, parsley, salt, pepper and half of the mozzarella.

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 half of cheese filling over sauce.  Repeat layers of lasagne, suace 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.