Virginia's easy lasagne

1 Servings

Ingredients

Quantity Ingredient
1 pounds Ground beef
1 Jar; (28-oz) spaghetti sauce, about
1½ cup Water
15 ounces Ricotta or small curd cottage cheese
8 ounces Shredded mozzarella or monterey jack cheese; divided
½ cup Grated parmesan cheese
2 Eggs
¼ cup Chopped fresh parsley
½ teaspoon Salt
¼ teaspoon Ground black pepper
1 pack (8-oz.) Lasagne; uncooked

Directions

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 1-½ CUPS WATER TO SPAGHETTI SAUCE.

Posted to TNT Recipes Digest by Jana Lamphear <j.lamphear@...> on Feb 17, 1998

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