Four-Cheese Lasagna
INGREDIENTS:
3 c Ricotta (or cottage) cheese
1 c Mozzarella cheese, shredded
1/2 c Parmesan cheese, grated
1/2 c Romano cheese, grated
2 Eggs, lightly beaten
2 tb Parsley, chopped
9 Lasagna noodles
1 lb Ground beef
3 c Spaghetti sauce
3 c Ricotta (or cottage) cheese
1 c Mozzarella cheese, shredded
1/2 c Parmesan cheese, grated
1/2 c Romano cheese, grated
2 Eggs, lightly beaten
2 tb Parsley, chopped
9 Lasagna noodles
1 lb Ground beef
3 c Spaghetti sauce
In large bowl combine Parmesan, Romano, Ricotta, and 1/2 mozzarella cheeses, eggs, and parsley. In a large rectangular pan, soak uncooked lasagna noodles in cold water for 10 minutes, drain. Brown ground meat, drain, and stir in sauce.
Heat oven to 350 F. In 8x12-inch glass baking dish, spread 1/2 cup sauce. Place 3 noodles side by side over sauce, spread 1/3 cheese filling over noodles, then 1 cup sauce. Repeat layers ending with sauce. Cover tightly with aluminum foil and bake 1 hour.
Remove foil and top with remaining mozzarella cheese. Bake for an additional 3 minutes until the cheese has melted. Remove from oven and all 10 minutes before cutting.
This was copied from the Reader's Digest.
Heat oven to 350 F. In 8x12-inch glass baking dish, spread 1/2 cup sauce. Place 3 noodles side by side over sauce, spread 1/3 cheese filling over noodles, then 1 cup sauce. Repeat layers ending with sauce. Cover tightly with aluminum foil and bake 1 hour.
Remove foil and top with remaining mozzarella cheese. Bake for an additional 3 minutes until the cheese has melted. Remove from oven and all 10 minutes before cutting.
This was copied from the Reader's Digest.