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Lasagna from Martha Payton Recipe

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This recipe for Lasagna from Martha Payton, by , is from Another Brilliant Idea, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Regina Payton
Added: Thursday, September 6, 2007


2 to 3 lbs. ground beef (lean)
3 15oz. Ragu Marinara Sauce
2 lbs. Ricotta Cheese
1 1/2 lbs. Mozzarello cheese
1 egg beaten
1 tablespoon parsley flakes
salt and pepper to taste
l cup grated Parmesan cheese

1 lb. lasagna noodes (cooked in boiling water and salt)

Brown beef in large skillet, drain fat, add Ragu sauce. Heat to just boiling.
Cut 12 thin slices mozzarello for topping. Shred remainder and mix with ricotta, egg, parsley, salt and pepper.
Ladle 1 cup meat sauce into bottom of each pan -(9x11)
Layer 3 noodles, then 1 cup cheese mixture and 1 cup meat sauce in each pan. Repeat layer.
Sprinkle 1/2 cup of Parmesan cheese onto each pan.
Top with Mozzarella slices.
Bake at 350 degrees for 30 minutes-until bubbly.
Can be frozen, thaw before cooking If put in freezer do not cook until ready to eat. Cover with foil for at least 45 minutes, remove foil and cook until cheese is melted and lasagne is hot.

Personal Notes:
Personal Notes:
Another family favorite, and a great dish for big crowds.




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