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Four-Layer, No Boil Lasagna Recipe

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This recipe for Four-Layer, No Boil Lasagna, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Sowell
Added: Wednesday, December 14, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 (9-oz) pkg lasagna noodles, uncooked
2 eggs, beaten
1 (25 oz.) container ricotta cheese
1/2 cup (2 oz.) grated parmesan cheese
4 cups (16 oz.) shredded mozzarella cheese
2 (27 oz.) jars lasagna sauce or marinara sauce
1 pound bulk Italian sausage or ground beef or mixture of both, cooked, crumbled and drained

Directions:
Directions:
Preheat oven to 375 degrees. Coat 13- by-9-by3-inch baking pan with nonstick cooking spray and set aside.
In medium bowl, mix together eggs, ricotta, Parmesan and 2 cups mozzarella.

Layer in the following order:

Spread 1 cup of the sauce on bottom of pan. Layer 4 uncooked noodles (slightly overlapping them), 1/3 of the ricotta mixture, half of the browned meat, 1 cup mozzarella and 1 cup sauce.
Layer 4 uncooked noodles, 1/3 of the ricotta mixture and 1 1/2 cups sauce.
Layer 4 uncooked noodles, the remaining ricotta mixture, browned meat, and 1 cup sauce.
Layer 4 uncooke noodles, the remaining sauce and remaining 1 cup mozzarella.
Cover with foil. Bake 50 to 60 minutes until bubbly. Uncover and cook about 5 minutes until cheese is melted. Let stand 15 minutes before cutting.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
For best results, slightly overlap lasagna noodle sheets and spread fillings to edges to seal in and cook lasagna during baking.

If using 2-inch deep pan, make 3 layers to avoid possible boiling over. Use same amount of filling and 12 noodles.

 

 

 

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