 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/4 | noodles | lasagna noodles | 1/8 | teaspoon | garlic minced | 1/2 | Usda default (100 gm - 4 oz) | Beef, ground, 5% fat | 1/2 | cup | spaghetti sauce | 2 7/8 | tablespoons | tomatoes canned, diced | 1/8 | dash | salt, to taste | 1/8 | dash | pepper, to taste | 1 2/3 | ounces | ricotta cheese | 1/8 | small | eggs | 2/3 | teaspoon | parsley, chopped | 3/4 | ounce | low-fat mozzarella | 1/2 | tablespoon | grated parmesan |
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Steps
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Sequence
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Step
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| | 1 | Add garlic, tomatoes and meat to spaghetti sauce. In two quart bowl blend ricotta cheese, egg and parsley. In 9x13 or 2 quart casserole dish spread thin layer of sauce. Layer 4 noodles, 1/3 of ricotta cheese mixture, sprinkle mozzarella cheese and then 1 cup sauce. Repeat layering with remaining ingredients until all is gone. End with sauce and grated mozzarella cheese on top. Freeze. | | 2 | When thawed bake, covered, for 1 hour at 350 degrees. |
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