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Name: Lasagna, Nancy Schwartz
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Italian
Ingredients: 8 oz Sour cream; 16 oz Cottage Cheese; 4 oz Cheese, Cheddar, grated; 16 oz Cheese, Ricotta; 24 oz Ragu, plain; 18 oz Cheese, Mozzarella, grated; 1/2 lb Lasagna Noodles, cooked

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INGREDIENTS

8 oz Sour cream
16 oz Cottage Cheese
SAUCE
4 oz Cheese, Cheddar, grated
16 oz Cheese, Ricotta
MOIST CHEESE MIXTURE
24 oz Ragu, plain
DRY CHEESE MIXTURE
18 oz Cheese, Mozzarella, grated
1/2 lb Lasagna Noodles, cooked

Servings

INSTRUCTIONS

Put just a coating of the Ragu sauce on the bottom of a 9x13 pan. Mix the two cheese mixtures, keeping distinct from each other. Layer in the pan 3 cooked lasagna noodles, 1/2 moist cheese mixture, 1/3 dry cheese mixture, 1/3 sauce. Repeat starting with the lasagna noodles. For the third layer, use 3 noodles, last of sauce and last of dry cheese. Cover and bake at 350- for 1 1/2 hours. Remove cover for the last 15 minutes if desired. Remove from oven and let sit for about 15 minutes before serving. The "LaRK" ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3) ======================================================= =================== BBS: High Country East Date: 03-21-93 (16:31) Number: 5966 From: MATT ROSEN Refer#: NONE To: WESLEY PITTS Recvd: NO Subj: BRAISED LEEKS *CR Conf: (52) CookingEch

NOTES

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Lasagna, Nancy Schwartz

8 oz Sour cream
16 oz Cottage Cheese
 SAUCE
4 oz Cheese, Cheddar, grated
16 oz Cheese, Ricotta
 MOIST CHEESE MIXTURE
24 oz Ragu, plain
 DRY CHEESE MIXTURE
18 oz Cheese, Mozzarella, grated
1/2 lb Lasagna Noodles, cooked

Put just a coating of the Ragu sauce on the bottom of a 9x13 pan. Mix the  two cheese mixtures, keeping distinct from each other. Layer in the pan 3  cooked lasagna noodles, 1/2 moist cheese mixture, 1/3 dry cheese mixture,  1/3 sauce. Repeat starting with the lasagna noodles. For the third layer,  use 3 noodles, last of sauce and last of dry cheese. Cover and bake at 350-  for 1 1/2 hours. Remove cover for the last 15 minutes if desired. Remove  from oven and let sit for about 15 minutes before serving. The "LaRK"    ~-- EZPoint V2.2 * Origin: "LaRKs" Place (1:343/26.3)  ======================================================= ===================  BBS: High Country East Date: 03-21-93 (16:31) Number: 5966 From: MATT ROSEN  Refer#: NONE To: WESLEY PITTS Recvd: NO Subj: BRAISED LEEKS *CR Conf: (52)  CookingEch

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Nutrition

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Serving Size: 1 Serving (223g)
Recipe Makes: 12 Servings

Calories: 113
Calories from Fat: 54 (48%)

Amt Per Serving		% DV

	Total Fat 6g	8 %
	Saturated Fat 3.7g	19 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.2g
Cholesterol 19.8mg		6 %
Sodium 213.2mg		7 %
Potassium 119mg		3 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.3g
Protein 10.3g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 113

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