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Lasagna Recipe

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This recipe for Lasagna, by , is from DiCarlo & Company Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Georgia
Added: Tuesday, October 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. chopped onion
3 garlic cloves, minced
1 tbsp. butter
32 to 48 oz. Spaghetti Gravy
1/2 pkg. (8 oz.) lasagna noodles
One 16 oz. Container (2 cups) Ricotta cheese
One 10 oz, pkg. frozen chopped spinach, thawed and drained well
1/2 c. parmesean cheese, grated
1/4 tsp. ground nutmeg
12 oz. mozzarella cheese, grated

Directions:
Directions:
Heat oven to 400 degrees. In a skillet saute onion and garlic in butter. Stir in spaghetti gravy. Bring to a boil. Reduce heat; simmer 15 minutes. Cook lasagne as package directs; drain. Combine ricotta cheese, spinach, Parmesean cheese and nutmeg; mix well. In a 13 x 9 inch baking dish, layer sauce, lasagna, ricotta mixture and mozzarella cheese; repeat layers ending with sauce. Bake uncovered 35 to 45 minutes. Let stand 10 minutes before serving.

Make ahead directions: Refrigerate. Unbaked lasagna can be covered, refrigerated overnight and baked, covered in a 375 degrees oven for 70 to 80 minutes. Frozen: Unbaked lasagna may be covered and frozen for up to 2 months. Let thaw to refrigerator temperature. Bake, covered in 375 degree oven for 70 to 80 minutes.

Personal Notes:
Personal Notes:
For the spaghetti gravy, I use my own home made style that has lots of meat and sausage in it. This makes it better because of the added meat. Because my gravy already has the onion, I skip sauteing the onion and just use the gravy as it is.

 

 

 

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