Source:

Carol Welte

Serves/Makes:8

Ingredients

• 1 lb (.5 kg). ground beef
• 9 lasagne noodles
• 15 oz (420 grm). ricotta cheese
• 1 egg, beaten
• 1 lb (.5 kg). Jack or mozzarella cheese, shredded
• 1/4 cup (60 ml) grated parmesan cheese
• 1 32 oz (896 grm). jar spaghetti sauce

Preparation

• Brown meat, drain and add sauce.
• Cook noodles according to package directions; drain.
• Blend Ricotta, egg, and 2 tbsp (30 ml). pParmesan.
• In 13 x 9 inch baking dish, spread 1/2 cup (125 ml) sauce.
• Over this, layer:
• 1/3 of noodles
• 1/2 ricotta mixture
• 1/3 shredded Jack or mozzarella
• Cover with sauce.
• Sprinkle with parmesan.
• Repeat above 5 steps.
• Top with remaining noodles.
• Cover generously with sauce, remaining shredded cheese and parmesan.
• Bake uncovered at 375 degrees (200 C.) for 35 to 45 minutes.
• Let stand 10 minutes before cutting and serving.

Comments

I cut leftover lasagne into individual serving sizes, wrap in foil and freeze. When we want a quick, hearty meal, we just pop the thawed portions into the microwave, serve with a salad and garlic bread! YUM!