For now all pasta recipes will appear on this page. If and when the number of entries becomes too cumbersome, I will create a separate page for each to allow for easier printing.
No Boil Lasagna
1 lb 1 1 tsp 1 clove 1 1/2 tsp 1 – 14oz can 1 – 28oz can 1 carton 1/3 cup
1 pkg 1/2 pkg |
ground beef medium onion chopped salt garlic (or powder) oregano tomato or spagetti sauce
tomatoes cottage cheese or cheddar grated parmesan cheese sliced mozzarella lasagna noodles, uncooked |
Method:
- Brown beef in saucepan, drain
- Add salt, garlic, oregano and cook 5 minutes
- Stir in tomato sauce and canned tomatoes and heat through.
- Spoon 1/3 sauce in bottom of 9×13 casserole dish top with a single layer of uncooked lasagna noodles.
- Spread another 1/3 of the sauce on top of noodles then add the cottage or cheddar cheese layer.
- Add another layer of uncooked noodles on top of cheese and the final layer of meat sauce.
- Top with Mozzarella and Parmesan cheese
- Bake covered @ 375° for 1 hour.
- Remove cover and bake an additional 10 minutes to melt cheese.
Suitable for freezing
Betty Yungblut “Nyroca”
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