Email to kimberlyls      

Lasagna


1 lb. ground beef
2 T red wine
28 oz. jar prego spaghetti sauce
1 can tomato paste (6 oz.)
1 can tomato sauce (8 oz.)
1 pkg. lasagna noodles
dash of sugar

Cheese layer:
3 eggs
1 container light ricotta cheese (15 oz.)
1 container cottage cheese (15 oz.)
8 oz. Mozzarella cheese, grated
1/4 C parmesan cheese
2 T parsley
1/8 tsp black pepper

Brown meat, drain fat, add tomato paste, tomato sauce, and spaghetti sauce. Cook lasagna al la dente. Mix ingredients for cheese layer, saving 1/3 mozzarella for the top. Put a small amount of sauce mixture in the bottom of baking dish. Using 1/3 of the lasagna strips, make overlapping layer of pasta. Spread with 1/3 of cheese mixture, then 1/3 of sauce mixture. Repeat this twice.

Sprinkle the top with the remaining mozzarella and a generous sprinkling of grated Parmesan cheese.

Can be frozen at this stage. 1 recipe =4 quart baking dish or 3 quart baking dish and a 9 inch square.
Bake at 350 for 30-45 minutes.