LASAGNA.TXT





                              LASAGNA

      1/2 lb ground chuck                     3 cups Ricotta or creamy
      1/2 tsp salt                               cottage cheese
      1/2 tsp pepper                          1/2 cup grated Parmesan or
      30 oz jar of plain RAGU                    Romano cheese
      12 lasagna noodles                      2 Tbs parsley flakes
      1 lb Mozzarella cheese,                 2 beaten eggs
        sliced very thin or                   3/4 tsp salt
        shredded                              1/2 tsp pepper


  1. Brown meat, drain off fat, add sauce, salt, pepper, stir and simmer
     5 minutes.

  2. Cook noodles in a large amount of boiling, salted water 12-15
     minutes.  Drain and Rinse in water.

  3. Combine the Ricotta, Parmesan, parsley flakes, eggs, salt and
     pepper.

  4. In a 9 X 13 X 2 inch baking dish, spread a few tbsp of the meat
     mixture, then add a layer of 6 noodles, then a layer of 1/2 of the
     Ricotta mixture, then 1/2 of the Mozzarella, then 1/2 of the
     remaining meat mixture. Repeat layers ending with the meat mixture.
     Bake at 375 degrees for 30 - 40 minutes.  Let stand 10 minutes
     before cutting - filling will set slightly.  Makes 12 servings.
     (or assemble, cover with plastic wrap, and freeze or refrigerate -
     allow 15 min.  extra baking time if refrigerated - if frozen, thaw
     completely prior to baking) Bake uncovered.