Lasagna

Lasagna           

Casserole

           

1 lb. rippled edge lasagna    

1 lb. ground beef     

2 T. olive oil    

32 oz. spaghetti sauce   

1/2 c. tomato juice or water  

11/2 tsp. salt    

3/4 tsp oregano, crushed (or Italian seasoning)       

1/4 c. grated Parmesan cheese

12 -3/4 lb. cottage (ricotta) cheese 

8 oz. shredded mozzarella       

4 eggs 

1/8 tsp. pepper   

1 tsp salt   

1/4 t. oregano  

  

Sauté meat in olive oil, breaking it into small particles as it browns.  Add the next 4 ingredients and simmer 15 min. longer.  Cook lasagna as directed on package.  Prepare a filling by mixing remaining ingredients together.  Place a little sauce in bottom of greased 9×13 pan; alternate w/ layers of lasagna, cheese filling, meat sauce, lasagna, filling and lasagna.  Cover the top with remaining sauce.  Sprinkle w/ additional Parmesan cheese, if desired.  Bake in preheated 375 degree oven for 40 min or until hot and bubbly.  Makes 8 3×4 inch servings.                       6-8      

 Mom & Helen Ott