Tuesday, January 29, 2008

Oven Ready Lasagna

From Creamette Brand
Serves 10-12 servings

1 lb ground beef
2 cups (about 28 oz jar) spaghetti sauce
1 cup (8 oz can) tomato sauce
1 3/4 cups (15 oz) ricotta cheese
1 egg, slightly beaten
1/2 tsp dried basil
1/2 tsp dried oregano
12 pieces oven ready lasagna, uncooked and unsoaked
4 cups (16 oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

1. Remove 12 pieces of past from package.
2. Heat oven to 375 degrees
3. In large skillet, cook meat until browned; remove from heat and drain. Stir in spaghetti and tomato sauces. In small bowl, stir together ricotta cheese, egg, basil and oregano.
4. In 13x9x2-inch baking dish, spread 3/4 cup meat sauce.
5. Place 2 pieces uncooked pasta crosswise over sauce. (Pieces should not overlap or touch side of pan since they will expand when baked.)
6. Spread about 2/3 cup ricotta mixture evenly over past. Spread 3/4 cup meat suace evenly over ricotta covering past completely. Sprinkle with 1 cup mozzarella cheese.
7. Repeat steps 5 & 6 TWO more times.
8. Top with remaining three pasta pieces. Spread remaining meat sauce completely over pasta; sprinkle remaining mozzarella and Parmesan cheese.
9. Cover with foil. Bake 30 minutes; remove foil. Bake 10 to 15 minutes or until hot and bubbly. Let stand for 5 minutes before cutting. Serve with additional sauce, if desired.

Make Ahead Directions:
Prepare recipe as directed; DO NOT BAKE. Cover with plastic wrap, then foil. Refrigerate up to 24 hours or freeze up to 2 months. Remove plastic wrap; replace foil. Bake refrigerated lasagna at 375 degrees about 40 minutes and frozen lasagna about 1 hour 30 minutes, removing foil during last 10 minutes of baking.


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