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Cheese Lasagna with Meatballs

16 ounces lasagna noodles, uncooked
2 pounds ricotta cheese
8 ounces mozzarella cheese, shredded
1/4 cup parmesan cheese
4 eggs
3 1/2 cups spaghetti sauce, (32 ounces)

1 pound ground beef
1/4 cup milk
1/2 cup Italian flavored bread crumbs
2 eggs, beaten
6 tablespoons grated parmesan cheese
4 tablespoons Italian parsley, chopped
salt and pepper, to taste
olive oil

Cook pasta according to package directions. Drain, lay flat on
foil to cool.

Heat oven to 350 degrees.

In large bowl, combine ricotta and Parmesan cheese with eggs, salt
and pepper to taste.

Spread 1/2 cup spaghetti sauce in bottom of 13 x 9 inch baking
dish. Cover bottom with pasta overlapping edges. Slightly spread
one half ricotta cheese filling over pasta top with a layer of
pasta and remaining ricotta cheese filling on top. Cover with
pasta, remaining sauce and shredded Mozzarella cheese.

Bake 45 minutes or until bubbly.

For meatballs, mix everything well except the olive oil. Shape into
meat balls the size you like. Brown them in olive oil. Then either
fry at medium low, turning, until cooked through, bake or, if using
with pasta,

Add to your pasta sauce and simmer for about 1/2 hour. Remove meat
balls from sauce and keep warm if necessary. Serve separately, or
for use in lasagne, flatten the meat balls and layer in with the
other ingredients. If using for lasagne, cut the recipe in half
or make 2 pasta dishes.


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