Four-Layer, No Boil Lasagna Recipe
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Category: |
Category: |
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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
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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. |
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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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