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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Ann's Lasagne Recipe

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This recipe for Ann's Lasagne is from The Young Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup Shredded Fresh Parmesan Cheese
2 lbs. Shredded Mozzarella Cheese
2 lbs. Ricotta Cheese
2 cups Grated Parmesan Cheese (can use flavored ones)
1 ounce fresh chopped parsley
2 handfuls of Italian Seasonings
1 egg
2 lbs. Italian Red Sauce
1 lb. Lasagne Noodles (uncooked)
2 or more vegetables (ex: spinach, chopped; peppers [1 red, 1 green, 1 yellow, finely chopped]; squash [1 yellow, finely chopped], mushrooms–1 carton chopped, tomatoes–2 chopped.)
1 lb. ground round or soy crumbles

Directions:
Directions:
Mix cheeses together, reserving 1/3 of the Mozzarella. Add seasonings and egg to cheese mixture and set aside. Mix vegetables together and sautè until softened. Layer sauce, noodles, vegetable mixture and cheese in 13x9x2-inch pan. Continue adding layers until all ingredients are used up, Sprinkle the reserved Mozzarella on top of the lasagne. Bake at 350 degrees for 45 minutes; let the lasagne sit for 15 minutes before serving.

 

 

 

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