MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Charity's Make Once, Eat Twice Lasagna
Categories: Pasta, Beef, Cheese, Sauces, Herbs
Yield: 24 servings

18 Lasagna noodles
3 lb Ground beef
78 oz (3 jars) spaghetti sauce
2 lg Eggs; lightly beaten
1 1/2 lb Ricotta cheese
6 c Shredded mozzarella cheese;
- divided
1 tb Dried parsley flakes
1 ts Salt
1/2 ts Pepper
1 c Grated Parmesan cheese

Cook noodles according to package directions. Meanwhile,
in a Dutch oven, cook beef over medium heat until no
longer pink, breaking into crumbles; drain. Stir in
spaghetti sauce; set aside. In a large bowl, combine the
eggs, ricotta cheese, 4 1/2 cups mozzarella cheese,
parsley, salt and pepper.

Drain noodles. Spread 1 cup meat sauce in each of 2
greased 13" x 9" baking dishes. Layer each with 3
noodles, 1 cup ricotta mixture and 1 1/2 cups meat
sauce. Repeat layers twice. Top with Parmesan cheese and
remaining mozzarella cheese.

Cover and freeze 1 lasagna for up to 3 months. Cover and
bake remaining lasagna @ 375+|F/190+|C for 45 minutes.
Uncover; bake 10 minutes longer or until bubbly. Let
stand for 10 minutes before cutting.

TO USE FROZEN LASAGNA: Thaw in the refrigerator
overnight. Remove from the refrigerator 30 minutes
before baking. Cover and bake @ 375+|F/190+|C for 60-70
minutes or until heated through. Uncover; bake 10
minutes longer or until bubbly. Let stand for 10
minutes before cutting.

Makes: 2 lasagnas (12 servings each)

Charity Davis, Prescott, Arizona

RECIPE FROM: https://www.tasteofhome.com

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