Lasagna Recipe
Ingredients
| Lean ground beef | 1 1/2 Pound | |
| 1 (32 oz.) jar Ragu thick and chunky spaghetti sauce | ||
| Water | 1 3/4 Cup (16 tbs) | |
| Onion | 10 Gram | |
| Worcestershire sauce to taste | ||
| 1 (15 oz.) jar Ricotta cheese (or small curd cottage cheese) | ||
| Monterey jack cheese | 3 Cup (16 tbs) | |
| Colby cheese | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/2 Cup (16 tbs) | |
| Eggs | 2 | |
| Parsley | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Lasagna noodles | 1 box | |
Directions
Preheat oven to 350°.
Brown meat with onion flakes, salt, pepper and Worcestershire sauce.
Drain and add spaghetti sauce and water, let it simmer for 10 to 15 minutes.
Combine all other ingredients and mix well, except for noodles.
Pour 1 cup sauce in bottom of 13 x 9-inch pan.
Layer 3 pieces of dry lasagna on sauce, cover with 1 1/2 cups sauce.
Spread 1/2 of cheese filling over sauce.
Repeat lasagna, sauce and cheese.
Top with lasagna, then the rest of the sauce.
Cover with aluminum foil and bake for one hour.
Remove foil and bake 10 more minutes.
Remove and let stand for 10 to 15 minutes to gel.
Brown meat with onion flakes, salt, pepper and Worcestershire sauce.
Drain and add spaghetti sauce and water, let it simmer for 10 to 15 minutes.
Combine all other ingredients and mix well, except for noodles.
Pour 1 cup sauce in bottom of 13 x 9-inch pan.
Layer 3 pieces of dry lasagna on sauce, cover with 1 1/2 cups sauce.
Spread 1/2 of cheese filling over sauce.
Repeat lasagna, sauce and cheese.
Top with lasagna, then the rest of the sauce.
Cover with aluminum foil and bake for one hour.
Remove foil and bake 10 more minutes.
Remove and let stand for 10 to 15 minutes to gel.
Chef
