1. Boil noodles (well done), add 2 tblsp oil so noodles do not stick together. 2. Drain and rinse with cold water. Keep noodles in cold water until your ready to use them. 3. Cut mox cheese into thin strips and refridgerate while you make the sauce. 4. Saute hamberger in frying pan. Drain. 5. Put tomatos in large pot and crush them with your hands. Add tomato sauce ad spices. 6. Heat sauce slowly (low heat) and stir. Add hamberger and simmer for 20 minutes, mixing occasionally. 7. In your lasagna baking dish, sppon in just enough sauce to cover dish. place noodles over sauce (overlapping them) 8. With a teaspoon - put clumps of ricotta cheese all over. Sprinkle moz. cheese on top. 9. Repeat step 7 and 8. Sprinkle with parmesan cheese and bake for 30 minutes at 375. Preheat oven for at least 15 minutes. Serves 4. Baking dish 9 x 12. Posted to rec.food.recipes by firstname.lastname@example.org (Gloria Halfacre) on Aug 13, 93.
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|Serving Size: 1 Serving (680g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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