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Baked Lasagna Recipe

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This recipe for Baked Lasagna is from Barbara Clarke's Recipes, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Rippled Edge Lasagna Noodles
1 lb. ground pork and beef, mixed
2 tbsp. olive oil, optional
3 cans (10 oz.) Spaghetti sauce
c. tomato juice or water
1 tsp. salt
tsp. oregano, crushed
c, Parmesan cheese
1 lb. ricotta cheese (substitute cottage cheese)
8 oz. Mozzarella cheese, shredded
4 eggs
1 tsp. salt
⅛ tsp. pepper
tsp. oregano, crushed

Directions:
Directions:
Saute meat in olive oil, breaking it into small particles as it browns. Add spaghetti sauce, tomato juice or water, 1 tsp. salt and tsp. oregano, and simmer for 15 minutes longer. Cook rippled edge lasagna as directed on package. Prepare a filling by mixing remaining ingredients: Parmesan cheese, Ricotta or cottage cheese, Mozzarella cheese, eggs, 1 tsp. salt, ⅛ tsp. pepper, and tsp. oregano together. Place a little sauce in bottom of greased 13X9X2 inch pan or casserole; alternate with layers of lasagna, cheese filling, meat, sauce, lasagna (allow end to extend up sides of pan), filling and lasagna. Fold the extended end back over the top and cover with sauce. Sprinkle with additional, Parmesan cheese, if desired. Bake in a preheated 375 oven for 40 minutes or until hot and bubbly.
Makes eight 4X3 inch servings.

Number Of Servings:
Number Of Servings:
Serves 8

 

 

 

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