Easy Lasagna Recipe
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 This recipe for Easy Lasagna, by Joyce Anderson, is from The Sword Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Joyce Anderson
Added: Saturday, January 21, 2006
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 c. ricotta or small curd creamed cottage cheese
1/2 c. grated parmesan cheese
2 T. chopped fresh parsley
1 T. chopped fresh or 1 1/2 tsp. dried oregano leaves
2 jars (28oz each) spaghetti sauce
12 uncooked lasagna noodles
2 c. shredded mozzarella cheese (8oz.)
1/4 c. grated parmesan cheese
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Directions: |
Directions:Mix ricotta cheese, 1/2 c. parmesan cheese, parsley and oregano. Spread 2 cups spaghetti sauce in ungreased rectangular pan, 13x9x2. Top with 4 noodles. Spread cheese mixture over noodles. Spread with 2 c. spaghetti sauce and top with 4 noodles. Repeat layers. Sprinkle top with 2 cups mozzarella cheese. Spread with remaining spaghetti sauce. Sprinkle 1/4 c. parmesan cheese. Bake at 350 degrees. Cover with aluminum foil and bake 30 minutes. Uncover and bake 30 minutes longer or until hot and bubbly. Sprinkle with mozarella cheese. Let stand 15 minutes before cutting. |
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Personal
Notes: |
Personal
Notes: You can refrigerate unbaked lasagna for 24 hours or freezer for 2 months.
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