Lasagne

 This makes a "sloppy" lasagne rather than a dry one.  When I made it Saturday,  I used two square tinfoil cake pans rather than one large lasagne pan.  I make my meat sauce with hamburger, frozen tomato  junk, onions, a small amount of green pepper (optional), mushrooms etc. and cook it up and simmer for a little while.  Canned sauce would probably be much easier.  This recipe comes from the Reader's Digest "Cook Now Serve Later" cookbook.

12 LASAGNE NOODLES (ABOUT 12 OUNCES)

1 POUND RICOTTA CHEESE (I USE COTTAGE CHEESE)

¼ CUP MINCED PARSLEY

1 EGG

½ CUP GRATED PARMESAN CHEESE

¼ TEASPOON BLACK PEPPER

5 CUPS TOMATO-MEAT SAUCE,

  (OR CANNED SPAGETTI SAUCE WITH MEAT, ONIONS, MUSHROOMS ETC. ADDED)

3 CUPS SHREDDED MOZZARELLA CHEESE (ABOUT 12 OUNCES)

1.      COOK THE LASAGNE NOODLES ACCORDING TO PACKAGE DIRECTIONS UNTIL AL DENTE.  DRAIN IN A COLANDER, THEN RINSE UNDER COLD WATER TO STOP THE COOKING

2.      IN A MEDIUM SIZED BOWL, COMBINE THE RICOTTA, PARSLEY, EGG, ¼ CUP OF THE PARMESAN CHEESE AND THE PEPPER

3.      PREHEAT THE OVEN TO 375 F.                                                                             

      SPREAD ½ CUP OF THE MEAT SAUCE ON THE BOTTOM OF A LIGHTLY OILED, 13” X 9” X 2” BAKING PAN.  THEN LAYER ON 4 LASAGNE NOODLES, FOLLOWED BY HALF THE RICOTTA MIXTURE, ¾ CUP OF THE MOZZARELLA AND 1 ½ CUPS MEAT SAUCE.  REPEAT, STARTING WITH NOODLES.  TOP WITH THE REMAINING 4 NOODLES, 1 ½ CUPS SAUCE AND 1 ½ CUPS MOZZARELLA. SPRINKLE THE REMAINING ¼ CUP OF PARMESAN OVER ALL.

AT THIS POINT THE LASAGNE CAN BE STORED:  REFRIGERATE, TIGHTLY COVERED FOR UP TO 2 DAYS.  FREEZE IN THE LINED, LABLED AND TIGHTLY COVERED CASSEROLE FOR UP TO 3 MONTHS.

4.      PLACE THE LASAGNE ON A BAKING SHEET AND BAKE, COVERED, FOR 15 MINUTES.  UNCOVER AND BAKE ANOTHER 20 T0 25 MINUTES OR UNTIL HEATED THROUGH AND BUBBLING.  REMOVE FROM THE OVEN AND LET STAND FOR 15 MINUTES.  CUT INTO 12 SQUARES AND SERVE WITH GARLIC BREAD AND A SALAD OF LETTUCE WITH RED ONION AND SHREDDED CARROT.  SERVES 8 TO 12

SERVING LATER:

FROM REFRIGERATOR: PREHEAT THE OVEN TO 375 F. PROCEED AS IN STEP 4, BAKING THE LASAGNE COVERED FOR 30 MINUTES; THEN UNCOVERED FOR 25 TO 30 MINUTES.

FROM FREEZER: THAW THE LASAGNE IN THE REFRIGERATOR OVERNIGHT. PROCEED AS ABOVE.