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1 qt Spagetti Sauce 1/3 c. water
1 lb ground beef 1/4 c Parmesan cheese
1 c. water 1 tbsp parsley flakes (fresh or dried)
1- 15 oz container Ricotta cheese Dash nutmeg
1 egg beaten Salt & pepper to taste
1/2 c. Parmesan cheese
DIRECTIONS:
Preheat oven at 375 F
In a saucepan brown ground beef, drain excess fat, add 1 qt spaghetti sauce and 1 c water, bring to a boil.
In a large bowl mix together with Ricotta cheese, beaten egg. Mozzarella cheese, 1/3 c. water, 1/4 c. Parmesan cheese, parsley flakes, nutmeg. Add salt and pepper if desired.
To assemble- use Lasagna strips uncooked but rinsed in hot water before layering in a 9x13 baking pan. (Approximately 4 lasagna strips will fit in pan for a single layer- 3 length wise and 1 crosswise).
Layer as follows:
1 2/3 c. hot sauce,lasagna strips, 1/2 cheese mixture, 1/2/3 c. hot sauce lasagna strips, rest of cheese mixture, 1 2/3 c. hot sauce. Lasagna strips, remaining sauce, top with1/2 c. Parmesan cheese.
Bake at 375 F covered with aluminum foil for 40 minutes. remove foil and bakes for 15 more minutes. Important, let stand for 5 to 10 minutes after you take it out of the oven before cutting. Serves 6-8
Gilding the Lily:
My family likes extra meat so I usually do 1 1/2 to 2 lbs beef and I add 1 small tub of cottage cheese to the ricotta cheese. I top with mozzarella and Parmesan cheese.
Tomorrow I will give you my spaghetti sauces
