"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Easy Lasagna (No-Cook Noodle Version), by Mary Blakeman, is from McCarthy Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. ground beef or sausage 1 jar (32 oz.) spaghetti sauce 1 1/2 c. water 1 container (15 oz.) ricotta cheese 3 c. shredded mozzarella cheese 1/2 c. grated Parmesan cheese 2 eggs 1/4 c. chopped parsley 1 tsp. salt 1/4 tsp. pepper 1 box (8 oz) lasagna noodles (uncooked)
Brown meat in a large saucepan; drain off excess fat. Add jar of spaghetti sauce and water; simmer for about 10 minutes. Sauce will appear moist and watery.
In a separate bowl, combine remaining ingredients (except noodles) for filling.
Pour about 1 cup sauce on bottom of 9" x 13" baking pan. Layer 3 pieces of uncooked noodles over top of sauce (These noodles will expand to fill in empty spaces). Cover noodles with 1 1/2 c. sauce. Spread 1/2 of cheese filling over sauce.
Repeat layers of lasagna, sauce and cheese filling. Top with layer of lasagna and remaining sauce. COVER WITH FOIL (<- very important!) Bake covered at 350º F for 55 to 60 minutes. Remove foil; bake for about 10 minutes longer. Allow to stand about 10 minutes before cutting to serve.
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