Title: Lasagna
Categories: None
Yield: 1 Servings

1 lb Ground beef
3 Cloves of garlic, minced
1 Jar (30-32 oz) of spaghetti
-sauce (Plain sauce is fine,
-but if you want to get
-creative, use a sauce with
-added ingredients, such as
-mushrooms.)
8 oz Lasagne, uncooked
-(approximately 1/2 box)
4 c (2 lbs.) ricotta cheese
2 c (8 oz.) shredded mozarella
-cheese
1/2 c Grated Parmesan cheese
4 Eggs whites
1 tb Chopped fresh parsley
1 tb Chopped fresh basil
1 tb Chopped fresh oregano
1 ts Salt
1/4 ts Pepper

Got this recipe off of Neosofts recipe site at:

http://www.neosoft.com/recipes/

It is a good site with thousands of recipes. They had like 8 different
lasagne recipes.
COOKING DIRECTIONS: Brown ground beef in 3 quart saucepan with minced
garlic; drain. Add spaghetti sauce and simmer for 10 minutes. Cook lasagne
according to package directions; drain. Separate lasagne and lay out flat
on wax paper or aluminum foil to keep pieces from sticking together as they
cool.) Combine cheeses, egg whites, parsley, basil, oregano, salt, and
pepper for filling. Pour about 1/2 cup meat sauce on bottom of 13" x 9"
baking pan. Arrange 4 pieces of lasagne lengthwise over sauce, overlapping
edges. Spread 1/3 of the cheese filling evenly over lasagne and cover with
about 1 cup meat suace. Repeat layers of lasagne, cheese, and meat sauce
twice. Top with a layer of lasagne and remaining meat sauce; sprinkle with
additional parmesan cheese, if desired. Cover with aluminum foil; bake at
350 degrees for 30 minutes (until hot and bubbly). Remove foil and bake for
10 more minutes, until lightly browned. Allow to stand for 10 minutes
before cutting for easier handling. 10 to 12 servings.
Posted to FOODWINE Digest 19 Mar 97 by =Mark on Mar
19, 1997