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No Fuss Lasagna Recipe

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This recipe for No Fuss Lasagna, by , is from The Albert Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sara Hart
Added: Tuesday, January 6, 2009


1 1/2 lbs. ground beef
1 can (12 oz.) tomato paste
3 c. water
2 pkgs. spaghetti sauce mix
1 T. sugar
4 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
2 eggs, beaten
1 carton (16 oz.) Ricotta cheese
2 c. shredded cheddar cheese, divided
2 c. shredded mozzarella cheese, divided
1 pkg. lasagna noodles, uncooked

In a large saucepan, brown beef; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder, and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally. In a bowl, combine eggs with ricotta cheese and half of the cheddar and mozzarella cheeses. Set aside. Spoon 1/3 of meat sauce into a 13"x9" baking pan. Place half of the uncooked noodles over sauce. Top with 1/3 of meat sauce and press down. Spoon cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight. Bake, covered, at 350 for 1 hour. Uncover; sprinkle with remaining cheddar and mozzarella cheese. Bake an additional 15 minutes. Let stand 10 minutes before cutting.

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