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LASAGNA Recipe

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This recipe for LASAGNA, by , is from Eating with the Vitals: From Our Table to Yours, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Hayle
Added: Saturday, July 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
TWO POUNDS OF GROUND CHUCK, 1 OR 2 GARLIC CLOVES, MINCED, 1 TABLESPOON PARSLEY FLAKES, 1 TABLESPOON BASIL, 11/2 TEASPOON SALT, 1 LARGE CAN DICED TOMATOES, 2 6 OUNCE TOMATO PASTE, , 3 CUPS RICOTTA CHEESE, 1 TEASPOON SALT, 2 EGGS BEATEN, 1/2 CUP PARMESAN CHEESE, 2 TABLESPOONS PARSLEY, 2 CUPS MOZZARELLA CHEESE, SHREDDED, 6 LASAGNA NOODLES.

Directions:
Directions:
BROWN MEAT AND DRAIN, ADD GARLIC, 1 TABLESPOON PARSLEY, 1 TABLESPOON BASIL, 11/2 TEASPOON SALT, TOMATOES AND TOMATO PASTE. STIR IN AND LET SIMMER WHILE NOODLES COOK AND THE CHEESE MIXTURE IS MADE.
IN A BOWL MIX 3 CUPS RICOTTA CHEESE, 1 TEASPOON SALT, 2 EGGS BEATEN, 1/2 CUP PARMESAN CHEESE, 2 TABLESPOON PARSLEY, AND MOZZARELLA CHEESE. MIX THIS AND SET ASIDE.
SPRAY WITH PAM A 9 X 13 PAN AND LAY 3 NOODLES DOWN FIRST (PAT THEM DRY WITH A PAPER TOWEL), PUT HALF OF MEAT MIXTURE OVER THEM, SPREAD HALF OF CHEESE MIXTURE AND REPEAT 1 MORE LAYER. BAKE 375 FOR 30 MINUTES, LET SET 10 MINUTES.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
NOT AS LONG AS IT LOOKS!!!
Personal Notes:
Personal Notes:
THIS IS THE BEST LASAGNA I HAVE EVER ATE.

 

 

 

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