"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lasagna Recipe

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

Collette Richards
Added: Monday, August 4, 2008


1 lb ground beef,
3 1/2 c. (32 oz) thick spaghetti sauce
2 c. (15 oz) ricotta or sm. curd cottage cheese
1 c. water
1/2 c. Parmesan cheese
2 eggs
1/4 c. chopped parsley
1 tsp. salt
1/4 tsp. pepper
3 c. shredded mozzarella or Monterey Jack cheese
8 oz Lasagna noodles (uncooked)

Brown ground beef in a pan. Mix spaghetti sauce, cottage cheese, water, Parmesan cheese, eggs, parsley, salt, pepper in a large bowl. Add 1/4 of shredded Monterey Jack cheese. Layer uncooked lasagna noodles and mixture in a 9X13 pan. Any larger pan makes it a little too runny. Cover with foil and cook at 350 for 55 minutes. Take foil off and cook additional 10 minutes.




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