Yield: 12 servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Lasagna Noodles, cooked |
| 8 ounces | Sour cream |
| 16 ounces | Cottage Cheese |
| 18 ounces | Cheese, Mozzarella, grated |
| 24 ounces | Ragu, plain |
| 16 ounces | Cheese, Ricotta |
| 4 ounces | Cheese, Cheddar, grated |
MOIST CHEESE MIXTURE
DRY CHEESE MIXTURE
SAUCE
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, ½ moist cheese mixture, ⅓ dry cheese mixture, ⅓ 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 1½ 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 V2⅕ * Origin: "LaRK's" 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