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Wonderful Lasagna

1 container (32 oz.)  
1  egg
1 jar (28 oz.)  spaghetti sauce, divided
9  lasagna noodles, uncooked, divided
4 cups (16 oz.)  shredded POLLY-O Fresh Mozzarella Cheese, any variety, divided
1/4 cup  
make it

MIX ricotta cheese and egg until well blended.

LAYER about 3/4 cup of the spaghetti sauce, 3 noodles, 1/2 of the ricotta mixture and 1-1/2 cups of the mozzarella cheese in 13x9-inch baking dish. Repeat layers once. Top with remaining noodles and sauce. Sprinkle with remaining mozzarella and Parmesan cheeses. Cover with foil.

BAKE at 350°F for 45 minutes. Remove foil. Bake 15 minutes longer or until noodles are tender. Let stand 10 minutes before serving.

E-Z Meat Lasagna: Prepare E-Z Lasagna as directed above, increasing sauce to 4 cups and adding 1 lb. ground beef, cooked, drained, to sauce.

E-Z Spinach Lasagna: Prepare E-Z Lasagna as directed above, adding 2 pkg. (10 oz. each) frozen chopped, 1/2 cup POLLY-O Grated Parmesan Cheese and 1/4 to 1/2 tsp. dried oregano leaves to ricotta cheese mixture.

E-Z Vegetable Lasagna: Prepare E-Z Lasagna as directed above, adding 1/4 cup chopped fresh basil to ricotta cheese mixture. Thaw, drain and chop 1 pkg. (16 oz.) assorted frozen vegetables. Layer 1/2 of the vegetables at a time with remaining ingredients as directed.

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