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Recipe info
Category: Pasta
Rating: 5.00
Contributor: Dinner co-op
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by Karen Haigh
Originally From: Moosewood Cookbook by Mollie Katzen
A wonderful lasagne, and most folks won't even realize it's vegetarian!!

1 batch Italian Tomato Sauce
12 lasagne noodles, uncooked (yes, uncooked)
1 1/2 to 2 cups ricotta or cottage cheese (lowfat OK)
1 lb grated or thinly sliced mozzarella cheese
at least 1/2 cup grated parmesan, Romano or Asiago cheese
a 9"x13" pan

Preheat oven to 375oF.
Spread a little sauce over the bottom of the pan.

Cover with a single layer of noodles (1/3 of them). Break as necessary to fit. Place mounds of ricotta cheese here & there. Use half. Add 1/3 of the sauce followed by 1/2 the mozzarella, randomly scattered. Repeat.

Cover with all remaining noodles. Cover with remaining sauce. Sprinkle parmesan over the top.

Bake for 45 minutes. Cover loosely with foil toward the end if it is getting too brown. Let stand for 10 minutes before serving.

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