Judi’s
No Fuss Lasagna Directions
Ingredients pounds extra lean ground beef 1 2 jars of 24-oz. spaghetti sauce 1 box of no cook lasagna noodles 1 24 ounce container of 4% milk fat small curd cottage cheese ➜ 2/3 cup grated parmesan cheese ➜ ➜ ➜ ➜
➜1 egg, beaten ➜ 1 tablespoon olive oil ¼ 1/4 cup chopped thawed frozen ➜ spinach, optional for color ➜ 4 cups of shredded low moisture, part skim mozzarella cheese
Pre-heat oven to 425 degrees. In an extra large saucepan, brown meat over medium high heat, breaking it up with a wooden spoon. Add jarred sauce and mix well. Spoon meat sauce into a 9x13 inch glass baking dish, covering just the bottom of pan. Reserve the rest of sauce mixture. Layer first row of noodles on top of sauce to cover. With more meat sauce, cover first row of noodles generously enough to cover noodles completely. Add a second layer of noodles covering meat sauce completely. Set aside. Mix cottage cheese, egg, grated parmesan cheese and olive oil in a
bowl. If using spinach, add now to the cheese mixture. Pour cheese mixture on top of second row of noodles and spread lightly ensuring cheese mixture covers noodles completely. Cover cheese mixture with remaining noodles to make third row of noodles in lasagna. Cover entire third row of noodles with remaining meat sauce. Top lasagna with mozzarella cheese. Cover lasagna with foil and bake for 45 minutes. Remove foil and brown cheese under broiler until golden brown. Remove from oven and let lasagna sit for 30 minutes before slicing. Serve.
PRH Suggested Wine Pairing Mirassou Merlot / $12.99
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