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Print this Recipe    L Easy 01

Easy Lasagna
8 servings.

2 1/2 cups spaghetti sauce
1 cup water
8 oz. (9 pieces) lasagne, uncooked
1 3/4 c. (15 oz) part skim ricotta cheese
3 cups (12 oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 TB chopped fresh parsley

Heat oven to 375. Heat spaghetti sauce and water. Mix ricotta, 2
cups mozzarella and Parmesan cheese and parsley. Pour 3/4 cup sauce
in 13 x 9 pan. Arrange 3 pieces uncooked pasta lengthwise over
sauce. Pour 1/2 cup sauce over pasta; spread with half cheese
mixture. Cover with 1/2 cup sauce. Repeat layers. Top with remaining
pasta and sauce. Repeat layers. Top with remaining pasta and sauce;
sprinkle with additional Paremsan. Cover with foil; bake 60 min.
Sprinkle with remaining 1 cup mozzarella; let stand 10 minutes.

(Note: You can make this as low fat as you want depending on the
types of cheese. If you use choose a low fat spaghetti sauce (either
bought or homemade), fatfree ricotta, mozzarella and Parmesan along
with yolk free noodles, the finished product is almost fat free.
When I make this I use a large jar of spaghetti sauce - about 28
oz - instead of the 2 1/2 cups called for. Also, I usually use 4
noodles per layer. Sometimes I add a 10 oz. box of frozen thawed
chopped broccoli or chopped spinach to the ricotta mixture. This
is a very good lasagna recipe which I make often using fat-free
products. If you don't like fat-free, low-fat products could be
used. You can also use it to make manicotti . Simply stuff the
uncooked manicotti noodles with the cheese mixture. Put a layer
of sauce in the bottom of the pan and then cover the noodles with
remaining sauce. Cover and bake as above.)


Homemade Spaghetti Sauce

1 can (6 oz) tomato paste
2 cans water
1 tsp sugar
1 tsp salt
1 tsp basil
1/2 tsp oregano (or more to taste)
1/2 tsp crushed dried red peppers

Mix above ingredients together and simmer to blend flavors. You
can add any ingredients you like to this basic recipe (peppers,
mushrooms, onions, TVP, zucchini, etc.)

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