Friday, February 12, 2010


This recipe is really good I made it for supper the other night...

9 strips Ronco lasagna

1 1/2 lb. ground beef

1 large onion, chopped

1 tsp. salt

1/4 tsp. pepper

1 (32 oz.) jar spaghetti sauce

2 (8 oz.) cans tomato sauce

1 (8 oz.) can water

1 egg, slightly beaten

1 1/2 c. buttermilk

12 oz. shredded Mozzarella cheese

12 oz. shredded Cheddar cheese, mild

1/2 c. Parmesan cheese

Prepare Ronco lasagna according to package directions. Drain. In a large skillet, brown meat and onion. Drain excess fat. Add salt, pepper, spaghetti sauce, tomato sauce and water. Simmer on low heat 20 minutes. Mix together Mozzerella and Cheddar cheese. Beat egg in a smll bowl. Mix in buttermilk. In a 13 x 9 x 3-inch baking pan, spread a thin layer of meat sauce, arrange 3 strips of the lasagna, 1/3 of the meat sauce, 1/3 of the cheese, 1/3 of the egg mixture. Repeat , layering, ending with cheese. Sprinkle Parmesan cheese. Bake at 375* for 40 minutes. Let stand 10 minutes before cutting. Makes 12 servings.

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