ENTREE
Easy Lasagna
B Y A N N G LOS S L
INGREDIENTS
1 lb. lean ground beef
1 lb. pork sausage
2 24 oz. jars of spaghetti
sauce
32 oz. ricotta cheese
3 cups shredded mozzarella
2 eggs
½ cup grated Parmesan
cheese
2 tsp dried parsley
Salt and ground black
pepper to taste
9 no-boil lasagna noodles
½ cup water
PREPARATION
Preheat oven to 350. Brown the ground beef and pork
in a large skillet over medium heat. Drain the grease.
Add spaghetti sauce and simmer for 5 minutes. In a large
bowl, mix the ricotta, 2 cups of the mozzarella, eggs, half
of the grated Parmesan cheese, dried parsley, salt and
ground black pepper. To assemble, in the bottom of a
9 x 13-inch baking dish evenly spread ¾ cup of the sauce
mixture. Cover with three uncooked lasagna noodles,
1¾ cup of the cheese mixture, and ¼ cup sauce. Repeat
layers twice. Top with three noodles, remaining sauce,
and remaining mozzarella and Parmesan cheese.
Add ½ cup water to the edges of the pan. Cover with
aluminum foil. Bake for 45 minutes. Uncover and bake
an additional 10 minutes. Let stand 10 minutes before
serving.
64 september 2021
WBM
DESSERT
Ginny’s Apricot Bars
B Y E S T H E R H Y N E S
INGREDIENTS
1 cup butter, room temperature
1 cup sugar
1 egg yolk
2 cups flour
¾ cup finely chopped walnuts
10 oz. jar apricot jam
PREPARATION
Preheat oven to 350. Cream butter and sugar together. Add egg and
mix well. Stir in flour, add walnuts, and mix well. Dough will be soft.
Divide dough in half. Spread half of dough evenly into a 13 x 9-inch
baking dish. Cover with jam. Drop remaining dough on top by the
spoonful and spread to edges with a knife. Bake 40 to 45 minutes.
savor