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Recipe of the Month Rice and Pasta - Dawn's Lasagna

  • 3 pounds ground beef
  • 2 (32-ounce) jars traditional spaghetti sauce (Dawn suggests Ragu Old World Style)
  • 6 cups mozzarella cheese
  • 9 lasagna noodles, cooked

Preheat oven to 350°. Brown ground beef and drain. Cook lasagna noodles; drain. Mix ground beef and sauce.
In a 9-x-13-inch pan, spoon out a layer of meat sauce, sprinkle on a light layer of cheese, and top with three lasagna noodles. Continue layering meat sauce, cheese, and lasagna noodles, finishing with cheese on top. Bake for about 45 minutes or until cheese is golden.
“My recipe for lasagna came from my cousin, Andrea Simmons Lovett. We were very close and did lots of things together while we were in high school. She met Wayne, her husband, at work and the two of them invited me and Wayne’s brother, Robert, to a concert. Wayne and Andrea were married in July 1984, and Robert and I were married the following March. We lost Andrea to MS [multiple sclerosis] in November 1995.”
Submitted By: Dawn Lovett
Carroll Farmers Co-op
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