Heat oven to 350. In a large skillet, cook meat until browned. Drain and stir in spaghetti sauce. In a small bowl, mix ricotta cheese,
egg and basil.
In a 13x9 pan, spread 3/4 c meat sauce. Place 3 pieces of uncooked pasta crosswise over sauce. Pieces should not touch or overlap;
they will expand when baked. Spread 2/3 c ricotta mixture evenly over pasta. Spread 3/4 c meat sauce evenly over ricotta, covering
pasta completely. Sprinkle with 1 c mozzarella cheese. Repeat twice more.
When you get to the last 3 pieces of pasta, spread remaining meat sauce completely over pasta and top with cheese. Cover with
foil and bake for 30 minutes. Remove foil and continue baking for another 10-15 minutes, until hot and bubbly. Let stand 5 minutes
before serving.
To Freeze: Place serving sized portions into freezer containers or freeze entire pan. Cover well with plastic wrap and then foil.
To Reheat: Reheat from defrosted or frozen in the microwave until hot and bubbly all the way through.
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Wed, 11 February 2004 22:14
Lasagna