San giorgio lasagna
8 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | pounds | Beef, ground |
1 | Jar (32 oz) spaghetti sauce | |
1 | pack | Noodles, lasagna; 16 oz |
Uncooked | ||
4 | cups | Ricotta cheese |
2 | cups | Mozzarella; shredded |
¼ | cup | Cheese, parmesan; grated |
2 | Garlic; chopped | |
1 | tablespoon | Parsley |
1 | teaspoon | Salt |
¼ | teaspoon | Pepper |
4 | Eggs | |
1 | tablespoon | Italian spices |
Directions
Brown meat in 3-quart saucepan; drain fat. Add sauce and simmer 10 minutes. Cook lasagna according to package instructions; drain water.
Separate lasagna and lay out on wax paper or aluminum foil to keep pieces from sticking together as they cool. Combine cheeses, eggs, parsley, salt and pepper for filling. Pour about ½ cup meat sauce in bottom of (13x9) pan. Arrange 4 pieces of lasagna lengthwise over sauce, overlapping edges. Spread ⅓ of cheese filling over lasagna and cover with about 1 cup of meat sauce. Repeat layers of lasagna, cheese and meat twice. Top with layer of lasagna, cheese and meat sauce; sprinkled with additional parmesan cheese, if desired. Cover with aluminum foil; bake at 350 degrees for 30 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer of until lightly browned. Allow to stand 10 minutes before cutting for easier handling.
== Courtesy of Dale & Gail Shipp, Columbia Md. == Converted by MMCONV vers. 1½
Submitted By GAIL SHIPP On 10-19-94
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