Easy Lasagne Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Spaghetti sauce,
1 cup: Water,
8 ounce: , (9 pieces) Lasagne uncooked
15 ounce: Ricotta cheese,
12 ounce: Shredded mozzarella cheese divided,
1/4 cup: Grated Parmesan cheese,
2 tbsp: Chopped fresh parsley,
1/2 tsp: Salt,
1/4 tsp: Ground black pepper,
Directions:
Heat oven to 375 degrees Fahrenheit. In medium saucepan, combine
spaghetti sauce and water; heat to boiling, stirring frequently.
Reduce heat; keep warm. In large bowl, stir together ricotta cheese,
2 cups mozzarella cheese, Parmesan cheese, parsley, salt and pepper.
Pour 3/4 cup sauce on bottom of 13x9x2-inch glass baking dish;
arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup
sauce over pasta; spread with half of cheese mixture. Cover with 1/2
cup sauce. Repeat layers of pasta, sauce, cheese mixture and sauce.
Top with remaining pasta and sauce; sprinkle with additional Parmesan
cheese, if desired. Cover with foil; bake 60 minutes or until hot and
bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Let stand 10
minutes before cutting. 8 servings.
Make Ahead Directions: Prepare as directed above. Do not bake. Cover
baking dish tightly with plastic wrap, then foil. Refrigerate
overnight; remove plastic wrap, replace foil. Bake as directed above.
Freezing Directions: Prepare as directed above. Do not bake. Cover
baking dish tightly with plastic wrap, then foil. Freeze up to 2
months. Remove foil and plastic wrap; replace foil. Bake at 350
degrees Fahrenheit about 2 hours. If thawed in refrigerator
overnight, bake at 350 degrees Fahrenheit about 1 hour
15 minutes.
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
format by Karen Mintzias
Source from luhu.jp
spaghetti sauce and water; heat to boiling, stirring frequently.
Reduce heat; keep warm. In large bowl, stir together ricotta cheese,
2 cups mozzarella cheese, Parmesan cheese, parsley, salt and pepper.
Pour 3/4 cup sauce on bottom of 13x9x2-inch glass baking dish;
arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup
sauce over pasta; spread with half of cheese mixture. Cover with 1/2
cup sauce. Repeat layers of pasta, sauce, cheese mixture and sauce.
Top with remaining pasta and sauce; sprinkle with additional Parmesan
cheese, if desired. Cover with foil; bake 60 minutes or until hot and
bubbly. Sprinkle with remaining 1 cup mozzarella cheese. Let stand 10
minutes before cutting. 8 servings.
Make Ahead Directions: Prepare as directed above. Do not bake. Cover
baking dish tightly with plastic wrap, then foil. Refrigerate
overnight; remove plastic wrap, replace foil. Bake as directed above.
Freezing Directions: Prepare as directed above. Do not bake. Cover
baking dish tightly with plastic wrap, then foil. Freeze up to 2
months. Remove foil and plastic wrap; replace foil. Bake at 350
degrees Fahrenheit about 2 hours. If thawed in refrigerator
overnight, bake at 350 degrees Fahrenheit about 1 hour
15 minutes.
Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-Master
format by Karen Mintzias
Source from luhu.jp