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Overnight Lasagna Recipe

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This recipe for Overnight Lasagna, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 2079 -- Carol Ramsey
Added: Thursday, March 16, 2006


1 lb. ground beef
c. onions, finely chopped
1 tsp. salt
1 (32 oz.) can spaghetti sauce
1 c. water
2 tsp. oregano
1 dash pepper
tsp. sugar
1 egg white
15 oz. ricotta cheese
8 oz. mozzarella cheese, shredded
1 tsp. parsley flakes
c. Parmesan cheese
2/3 pkg. lasagna noodles

Brown ground beef, add onions & salt. Cook for several minutes-stirring often, drain off fat. In a bowl mix sauce, water, oregano, pepper, & sugar. In another bowl, mix egg, parsley, mozzarella, ricotta, & c. Parmesan cheese. In a 9 x 13 baking dish cover bottom with 1 cup sauce mixture. Make 3 layers of uncooked noodles, cheese, ground beef, & 1 cup sauce mixture-ending with sauce. Sprinkle remaining Parmesan on top. Cover with foil & refrigerate overnight. Bake in 350 for 60 minutes. Let stand 20 minutes before cutting.

Personal Notes:
Personal Notes:
You may omit salt, if you want.




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