"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

In-The-Pan Lasagna Recipe

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This recipe for In-The-Pan Lasagna, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wilma Wooten
Added: Sunday, May 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Brown one pound (or more) of ground beef and/or
sausage in a skillet. Drain off grease. Add one large jar of Prego/Ragu/Hunts/other brand Spaghetti sauce to the browned meat.In a separate bowl, combine three-fourths container (or more) of cottage cheese (quart size) with two eggs, a generous sprinkling of fresh or dried parsley, 2 cups of mozzarella cheese, and one fourth cup parmesan cheese.


Directions:
Directions:
Spray 9 X 13 pan w/ Pam or other veg. oil spray.
Pour one half cup water in bottom of pan. Layer
ingredients as follows:
dry lasagna noodles, meat sauce, cheese mixture, and repeat layers two more times (try to portion sauce and cheese mixture into thirds for the layers). Top layers with another 1-2 cups of shredded mozzarella cheese and sprinkle more parmesan cheese over all. Pour and additional one-half to 1 cup of water between the four sides of the pan and the layers of ingredients until water fills that area without running over the top of the cheese. (The lasagna can be covered and frozen to bake later, if desired.) Cover with foil and bake 40 minutes at 350 degrees F. Remove foil and bake an additional 15 minutes uncovered until bubbling well around edges and noodles swollen throughout. Remove from oven and allow to sit another 15 minutes before cutting and serving.

Personal Notes:
Personal Notes:
This can be made up ahead and frozen until you want to bake it at a later time.

 

 

 

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