Virginia's Easy Lasagne 1 |
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1 lb Ground beef (rund) 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 |
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BereidingSomeone 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. |
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