Virginia's easy lasagne 8 servings

1 Servings

Ingredients

Quantity Ingredient
1 pounds Hamburger
3 cups Or two jars speghetti sauce with garden vegetables already in the jar which saves you adding them) my little change
1½ cup Water
1¾ cup Ricotta cheese; (large carton) or large small curd cottage cheese)
2 cups Shredded mozzarella cheese; (I used more)
½ cup Parmesan cheese
2 Eggs; (or one if 2 eggs would make filling too moist)
¼ cup Chopped fresh parsley; (I used more)
½ teaspoon Salt
¼ teaspoon Pepper
6 Uncooked Lasagne noodles; (my notes follow)

Directions

I added ½ tsp nutmeg to filling I added cooked spinach mixed in with the ricotta or cottage cheese mixture Can brown chopped onion with mince Can add Italian seasonings to HB and sauce In large sauce pan (I used a heavy soup pot.) brown HB in a little oil, drain. (second time I was in a hurry and did it 5 minutes on high in microwave, breaking up meat clods and draining) Add spaghetti sauce and water to soup pot. Simmer on stove for 10 minutes.

In bowl, mix together ricotta, (or cottage cheese) one half the mozzarella cheese, parmesan cheese, egg(s), parsley, salt and pepper, (squeeze dry cooked spinach if using it) Pour about one cup of sauce on bottom of 13 x 9 inch baking dish.

Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about I cup of sauce. Spread one-half the cottage cheese filling over the sauce.

Repeat layers of lasagna, sauce and rest of cottage cheese filling. Top with layer of lasagna and remaining sauce. Sprinkle with remaining mozzarella cheese. Cover with silver foil. Bake 45 minutes at 180. Remove foil and bake an additional 15 minutes. Let stand before slicing it into 10 to 12 servings.

Posted to TNT Recipes Digest by Rayna Knighton <rayna@...> on Mar 13, 1998

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