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Categories:
ground beef spaghetti sauce water Mozzarella Monterey Ricotta cheese Parmesan cheese eggs fresh parsley salt pepper noodles onion
Viewed: 42 - Published at: 9 years agoIngredients
- 1 lb. ground beef
- 3 c. spaghetti sauce (Ragu)
- 1 1/2 c. water
- 2 c. Mozzarella, shredded
- 2 c. Monterey Jack, shredded
- 15 oz. Ricotta cheese
- 1/2 c. Parmesan cheese
- 2 eggs
- 1/4 c. fresh parsley, chopped
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 9 lasagne noodles (uncooked)
- 1 onion, chopped (optional)
Method
- Preheat oven to 350°. Brown meat and onion. Drain. Add spaghetti sauce and water. Simmer 10 minutes. In a large bowl, stir together Ricotta cheese, half of Mozzarella, Monterey Jack and Parmesan cheese. Add eggs, parsley, salt and pepper. Pour about 1 cup of sauce on the bottom of a 13 x 9-inch pan. Arrange 3 uncooked pasta pieces lengthwise over sauce. Cover with about 1 cup of sauce. Spread half of the cheese filling over sauce. Repeat layers of lasagne, filling and cheese mixture. Top with remaining layers of lasagne noodles and sauce. Sprinkle with the remaining shredded cheese. Cover with nonstick foil. Bake 45 minutes. Remove foil. Bake an additional 15 minutes. Let stand 10 minutes and cut.
