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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Rice lasagna Recipe

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

Carol Pettit


2 cups instant rice
2 eggs, slightly beaten
1/2 cup Parmesan cheese plus 2 tablespoons
2 cups shredded mozzarella cheese
1/2 cup cottage cheese
1 pound lean ground beef
1/2 teaspoon garlic powder
1 30 ounce jar spaghetti sauce

Cook rice according to instructions, cool slightly
Add eggs and 1/4 cup Parmesan cheese
Mix throughly and set aside
Combine cheeses, reserving 2 tablespoons Parmesan cheese, mix well
Brown meat and drown off excess fat .
Add garlic powder and spaghetti sauce and cook until throughly heated
Spoon 1/2 of the rice picture into bottom of a 3 quart casserole
Cover with half of cheese mixture
Top with 1/2 meat mixture
Repeat the two layers
Sprinkle the 2 tablespoons of Parmesan cheese on top
Bake at 350 for 15-20 minutes




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