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Lasagne a la Mama Ings

MyCookbook Recipe Database
MyCookbook Member: snowlady
Recipe Category: Pasta
Recipe Preparation Level: easy
    2-3 lbs ground meat (beef, pork, turkey)
    1 can Italian flavored stewed tomatoes
    chopped garlic
    16 oz tub Ricotta cheese
    1 box lasagne noodles
    1 lb sliced mushrooms
    1 48 oz jar Ragu Country Fresh Mushroom Spagetti sauce
    1 egg
    2-3 lbs grated Mozerrella cheese
    Olive Oil
    PAM spray or Canola oil
    Large lasagne pan (pref. non-stick)

    Sautee ground meat in 1 tbsp. garlic and 2 tbsp. oil until browned, drain and set to the side.
    Sautee sliced mushrooms in 1 tbsp. garlic and 2 tbsp. oil until just soft, drain and set to the side.
    Bring large pot of water to boil with 1 tbsp. Olive oil and 1 tsp. garlic and add noodles slowly bring back to boil and then turn off heat and allow noodles to become pliable but not completely cooked.
    Remove Ricotta cheese from carton and add 1 slightly beaten egg and mix in small bowl, let sit.
    In med. large pot, combine meat, mushrooms, can of stewed tomatoes and spagetti sauce on med. heat until boiling (approx. 20 minutes). Turn heat off and set to side.
    Spray pan or coat bottom with oil.
    Remove noodles from water and rinse with cold water until able to be touched comfortably then drain.
    place noodles in pan to completely cover bottom of pan. Add layer of spagetti sauce mixture. Place dobbs of Ricotta cheese mixture in alternate spots on sauce. Cover complete layer with mozerella cheese and then repeat layers until noodles are mostly used up except for an amount enough for the top layer at which point you should place noodles loosly at diag. across top and cover completely with mozerella cheese and place in 350 degree oven for 45 minutes or until cheese has melted and turned brown.
    Remove from oven and let sit 1/2 hour minimum.
    Makes 12 servings.

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