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Carol Welte


  • 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
  • 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.
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!

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