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Lasagna Recipe

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This recipe for Lasagna, by , is from Youngblood Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Campbell



2lbs ground beef
1 box no boil noodles
2lbs shredded mozzarella
1 container ricotta cheese
2 cans Hunts Meat Flavored spaghetti sauce
Parmesan cheese

Brown and drain meat, add sauce.
This is where the instructions vary depending on your target audience. For picky eaters who don’t like “stuff” in their lasagna season with a dash of garlic powder and a pinch of oregano. For everyone else consider adding some diced onion, bell pepper and fresh tomatoes.
Allow the sauce to simmer for at least an hour.
If you are using the “No Boil” noodles your sauce needs to be a little more “wet” than normal…the noodles will need to absorb this extra moisture to become soft. When your sauce has finished simmering add 1 cup of water and stir well…unless you are making it for me, then add a cup of red wine.
In a LARGE casserole layer noodles so that they cover the bottom and slightly overlap. With a spoon place dollops of the ricotta (use about 1/3 of it) all over the noodles. Ladle 1/3 of the sauce over the noodles and cheese, the heat from the sauce will help spread the ricotta. Sprinkle about ¼ of the mozzarella over the sauce.
On the third layer use the remaining mozzarella (1/2 of what you started with) and shake on some parmesan cheese.
If you used “No Boil” noodles you will want to let this sit in the fridge for at least an hour before baking.
Bake at 350 for 30 minutes or until the top is golden and bubbly.




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