SUMMER COOLERS (34)
FRUIT SALADS (20)
|EVERY FEW MINUTES|
|VIRGINIA'S EASY LASAGNE|
1 lb. ground beef
1 (32 oz.) jar spaghetti sauce (3 1/2 c.)
1 1/2 c. water
15 oz. Ricotta cheese or cottage cheese (2 c.)
12 oz. shredded Monterey Jack or Mozzarella cheese (3 c.)
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
8 oz. uncooked lasagna noodles
Preheat oven to 350 degrees. In a 3-quart saucepan, brown beef; drain. Add spaghetti sauce and water. Simmer for 10 minutes.
In a bowl, mix together Ricotta or cottage cheese, Monterey Jack or Mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper to use as filling.
Pour 1 cup sauce evenly over the bottom of a 9x13-inch baking dish. Place 3 uncooked lasagna noodles over the sauce in the baking dish. Top with 1 1/2 cups sauce.
Spread with half of the cheese filling. Repeat with a layer of lasagna noodles, 1 1/2 cups sauce and the remaining cheese filling. Top with the remaining lasagna noodles and the remaining sauce. Cover with greased foil. Bake 55-60 minutes. Remove foil cover. Bake 10 more minutes. Remove from oven and let stand 10 minutes. Makes at least 12 servings.
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