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Missy's Lasagna

Missy's Lasagna

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Missy

This recipe use the no boil method for the noodles, a real timesaver! Try these variations for a multi-purpose recipe: substitute the ground beef with sweet Italian sausage, add frozen chopped spinach, or a half cup of frozen broccoli or cauliflower. For a white lasagna try an Alfredo sauce instead of the tomato sauce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 582 kcal
  • 29%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 49.6g
  • 16%
  • Protein:
  • 42 g
  • 84%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1077 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. In a medium size skillet cook ground beef. After beef is brown, add chopped onion and green pepper, mushrooms, and stir until vegetables are tender. Stir in the can of tomato sauce.
  2. In a large bowl mix the eggs, half of the shredded mozzarella cheese, cottage cheese, ricotta cheese, milk, and bread crumbs.
  3. To assemble, coat bottom of 9x13 inch casserole dish with a third of the sauce mixture. Layer uncooked noodles on top. Add another third of the sauce, and then half of the cheese mixture. Repeat layering with noodles, cheese, and sauce. Sprinkle remaining shredded mozzarella cheese on top.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes. Let stand 10 to 15 minutes before serving.
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Reviews

Skip
61
11/23/2007

A little bland for my tastes. No garlic=Not Italian. Add some garlic and basil for starters.

mhenley
50
4/3/2003

I thought this looked a little sketchy at first, but I made it for my girlfriend and I and it was absolutely wonderful! Highly recommended! mat

learning to cook
49
2/9/2010

Excellent and easy base recipe. I made the following changes. I increased all portions by 15% and made each layer thicker. Used Butter Milk rather than normal milk. Substituted a double amount of wheat germ for bread crumbs. (I always find this tastier than bread crumbs in recipes) And spiced the meat to our taste. Topped with thawed and drained chopped frozen spinach and then the final Mozarella. Baked for 40 minutes and then changed the oven to top grill at a higher heat to brown it off for ten. Came out looking and smelling fantastic. Family ate every last bit!