Sunday, May 3, 2009


(Marie Gray)

1 pound lasagna noodles
1 pound ground beef
1 (26 oz.) jar spaghetti sauce (sometimes I make my own spaghetti sauce)
1 (15 oz.) container Ricotta cheese
½ cup grated parmesan cheese
2 eggs
4 cups shredded mozzarella cheese
1. Bring about 8 cups water to a boil.

2. Cook ground beef, and drain fat.

3. Add spaghetti sauce to meat and cook several minutes to blend flavors. (can add ¼ tsp garlic powder if you wish)

4. While sauce is cooking, add noodles to water and boil according to directions on the package, stirring occasionally, especially the first few minutes. When done, drain and keep noodles in pot. Cover them with cold water. (this makes them easier to handle – not so hot)

5. In a bowl, combine ricotta, parmesan, and eggs.

6. Preheat oven to 350 degrees.

7. Spread ½ cup meat sauce in the bottom of a 9x13 baking dish.

8. Top with 4 noodles, ricotta mixture, sauce, and cheese. (repeat this 4 or 5 times until ingredients are gone, or dish is full)

9. Cover with foil and bake for 1 hour. (tent the foil so all the cheese doesn’t stick to it when it melts)

10. Cool at least 15 minutes before serving.

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