Cooking Recipe Classic Lasagne
Recipe Ingredients
Directions
1. In large skillet, brown meat; drain. Stir in spaghetti sauce;
simmer
10 minutes.
2. Cook pasta according to package directions; drain. Lay flat on
foil to cool. Heat oven to 350 F.
3. In large bowl, stir together ricotta cheese, 1-1/2 cups mozzarella
cheese, Parmesan cheese, eggs, parsley, salt and pepper. Spread about
1/3 cup meat sauce on bottom of 13x9x2-inch glass baking dish.
4. Arrange 4 pasta pieces lengthwise over sauce, overlapping edges.
Spread one-third cheese mixture over pasta; spread with about 3/4 cup
meat sauce. Repeat layers TWICE, beginning and ending with pasta. Top
with remaining meat sauce; sprinkle with remaining 1/2 cup mozzarella
cheese and additional Parmesan cheese, if desired.
5. Cover with foil. Bake 45 minutes or until hot and bubbly. Remove
foil; bake about 10 additional minutes, or until lightly browned. Let
stand 10 minutes before cutting. 8 to 12 servings.
Make Ahead Directions: Prepare as directed above. Do not bake. Cover
baking dish tightly with plastic wrap, then foil. Freeze up to 2
months or refrigerate up to 48 hours. Remove foil and plastic wrap;
replace foil. If frozen, bake at 350 F. 2 hours 15 minutes. Remove
foil; bake 10 minutes longer or until lightly browned. If
refrigerated, bake at 375 F. 50 to 60 minutes or until hot and
bubbly. Remove foil; bake 10 minutes longer or until lightly browned.
Let stand 10 minutes before cutting.
To make individual portions, prepare as directed in recipe above.
Refrigerate unbaked lasagne overnight. Cut into 8 to 12 squares
(serving size pieces). Place each piece in small microwave-safe dish.
Cover tightly. Freeze up to 2 months. Thaw in refrigerator overnight.
Microwave each dish, loosely covered at HIGH (100%) 2-1/2 to 3-1/2
minutes or until hot and bubbly.
* Copyright 1995 Hershey Foods Corporation * Recipe may be reprinted
courtesy of the Hershey Kitchens.
(Meal-Master format courtesy of Karen Mintzias)