Recipe - Four-Cheese Lasagna

3 cup Ricotta (or cottage) cheese
1 cup Mozzarella cheese, shredded
One half cup Parmesan cheese, grated
One half cup Romano cheese, grated
2 Eggs, lightly beaten
2 tablespoon Parsley, chopped
9 Lasagna noodles
1 pound Ground beef
3 cup Spaghetti sauce

In large bowl combine Parmesan, Romano, Ricotta, and One half mozzarella
cheeses, eggs, and parsley. In a large rectangular pan, soak uncooked
lasagna noodles in cold water for 10 minutes, drain. Brown ground meat,
drain, and stir in sauce.

Heat oven to 350 F. In 8x12inch glass baking dish, spread One half cup sauce.
Place 3 noodles side by side over sauce, spread 1/3 cheese filling over
noodles, then 1 cup sauce. Repeat layers ending with sauce. Cover tightly
with aluminum foil and bake 1 hour.

Remove foil and top with remaining mozzarella cheese. Bake for an
additional 3 minutes until the cheese has melted. Remove from oven and all
10 minutes before cutting.

This was copied from the Reader's Digest.

Posted to rec.food.recipes by RCOLE@aardvark.ucs.uoknor.edu on 1995, .