mazur@inmet.UUCP (02/10/85)
[ Thanks for all the great guacamole recipes!! ]
The last issue of Family Circle has a feature titled something like
Hint's from Mary Ellen's Kitchen. This month's issue has a recipe for
something I've wanted to try for a while: lasagne with uncooked noodles.
I won't apologize for my sauce - I'd rather have the time than sauce made
from scratch, and most friends aren't able to tell the difference. BTW,
if you have a favorite recipe, all you have to do is add one and a half cups
of water to your sauce and remember to put a layer of sauce down *before* the
first layer of noodles.
Sauce:
1 32 oz jar of sauce (I use Prego w/ mushrooms)
1 sm can tomato paste
1 lb ground beef
1 onion
1 sm can sliced mushrooms
1 & 1/2 cups water
Cook the ground beef and onion; add sauce, paste, water and mushrooms.
Filling:
1 16 oz container ricotta
3 uncooked eggs
1/2 tsp oregano
other seasonings as you like
Mix together (I use a blender).
Have on hand a 1 lb box of lasagne noodles, 1/2 or 1 lb mozzarella (depends
on your preferences), parmesan cheese.
In a 13x9x2 pan, layer
1 1/2 cup sauce
1 layer of noodles, slightly overlapped
1/2 the filling mixture
1/3 the mozzarella
2 Tbl parmesan
1 1/2 cup sauce
1 layer of noodles
1/2 the filling
1/3 the mozzarella
2 Tbl parmesan
1 layer of noodles
remaining sauce (be sure to cover the edges)
remaining mozzerella
2 Tbl parmesan
Cover pan tightly with aluminum foil. Put on a cookie sheet, and put
in a 350 degree oven for an hour, or until knife goes through noodles
easily.
Beth Mazur
{ihnp4,ima,harpo}!inmet!mazur