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Quick Lasagna Recipe

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

Liz Therrien
Added: Tuesday, April 8, 2008


1.25 lb mini rigatoni (Barilla is best)
2 lbs ricotta cheese
1- 8 oz bag shredded mozzarella
3 eggs
handful of Parmesan cheese
1/2 t pepper
2 t parsley flakes
1 t garlic powder
1- 10 oz. box frozen spinach, thawed (if vegetarian)
3 sausage links, cooked and minced (if using meat)
3- 4 c pasta sauce

~Cook pasta until just done. Drain.
~Meanwhile, combine ricotta, mozzarella, Parmesan, eggs, pepper, garlic powder and parsley flakes in large bowl. Add either spinach (which has been thawed and squeezed to remove the excess liquid) or the cooked sausage. Stir to combine.
~When pasta is done and has been drained, add it to the cheese mixture and stir to combine.
~In 13" x 9" baking dish, pour 1 cup sauce to coat bottom of pan (or a little more, if needed). Put half the pasta mixture in the pan on top of the sauce. Pour another cup of sauce on top of pasta mixture and spread evenly to coat (more may be needed). Add second layer of pasta and cover again with sauce.
~Cover with wax paper and aluminum foil. Bake at 350 for one hour.




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