Cheese Lasagna Casserole Recipe - Cooking Index
Cheese Lasagna Casserole Recipe - Cooking Index
| 1 tablespoon | 15ml | Salad oil |
| 1 | Tomatoes - (28oz) | |
| 1 | -- € | |
| 1 tablespoon | 15ml | Sauce - (8oz) |
| 1 | Spaghetti sauce mix | |
| 1/2 teaspoon | 2.5ml | Garlic powder w/parsley |
| 1 teaspoon | 5ml | Salt - seasoned |
| 1/2 teaspoon | 2.5ml | Pepper - seasoned |
| 1/2 lb | 227g / 8oz | Lasagna noodles - broad |
| Water - salted | ||
| 3/4 lb | 340g / 11oz | Mozzarella cheese - sliced |
| 3/4 lb | 340g / 11oz | Ricotta cheese |
| 1/2 cup | 73g / 2.6oz | Parmesan cheese - grated |
1. Heat salad oil in a large skillet. 2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly. 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside. 4. Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagna noodles and a third each mozzarella, ricotta and tomato sauce. 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese. 6. Bake, uncovered, in preheated 350F. oven 30 minutes; let stand 10 minutes before cutting in squares.
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