LASAGNE
FROM RONZONI BOX
BASIC COOKING DIRECTIONS
ENTIRE PACKAGE
1. Heat 6 quarts of water and 1 tablespoon salt to a rolling boil.
2. Gradually stir in past; return to boiling.
3. Boil uncovered, 10 minutes, stirring occasionally.  For best results, DO NOT OVERCOOK
4. Drain well.  Cool in single layer on wax paper or aluminum foil to keep from sticking together.  Prepare
as desired.

HALF PACKAGE
Use 3 1uarts of water and 11/2-tsps salt.  Cook according to directions above.

MAKE-AHEAD DIRECTIONS
Prepare recipe as directed, but do not bake.  Cover with plastic wrap, then foil.  Refrigerate up to 24 hours
or freeze up to 2 months.  Remove plastic wrap; replace foil.  Bake: refrigerated lasagna at 350º about 1
hour.  Bake:  frozen lasagna at 350º about 2 hours or until hot and bubbly.

LASAGNE AL FORNO
ASSEMBLING THE LASAGNE

1 LB. GROUND BEEF                        2 TBLS OLIVE OIL
3 CUPS SPAGHETTICE SAUCE       1 PACKAGE LASAGNE
4 CUPS RICOTTA CHEESE               3 TBS GRATED PARMESAN CHEESE
2 CUPS MOZZARELLA CHEESE, DICED OR SHREDDED

BROWN BEEF IN OIL IN 3-QUART SAUCEPAN; DRAIN.  ADD SPAGHETTI SAUCE AND SIMMER
15 MINUTES, STIRRING OCCASIONALLY.  SPREAD ½ CUP MEAT SAUCE ON BOTTOM OF
13X9-INCH BAKING DISH.  PLACE 4 LASAGNE PIECES LENGHTWISE OVER SAUCE.  SPREAD
ONE-THIRD MOZZ AND RICOTTA CHEESES OVER PAST; COVER WITH ONE-FOURTH SAUCE.  
REPEAT LAYERS TWICE, BEGINNING AND ENDING WITH PASTA.  SPREAD REMAINING SAUCE
ON TOP; SPRINKLE WITH PARMESAN CHEESE.  COVER WITH FOIL; BAKE AT 375º FOR 30
MINUTES OR UNTIL HOT AND BUBBLY.  REMOVE FOIL;  BAKE 5 MINUTES.  LET STAND 10
MINUTES BEFORE CUTTING.  8-10 SERVINGS.
OR
LASAGNE
RONZONI BOX makes 8 to 10 servings
1 POUND GROUND BEEF                               2 TABLESPOONS OLIVE OIL
3 CUPS SPAGHETTI SAUCE                            4 CUPS (32 OZ.) RICOTTA CHEESE
1 PACKAGE RONZONI CURLY EDGE LASAGNE, UNCOOKED
2 CUPS (8 OZ.) MOZZARELLA CHEESE, DICED OR SHREDDED
3 TABLESPOONS GRATED PARMESAN CHEESE

BROWN  BEEF IN OIL IN 3-QUART SAUCEPAN; DRAIN.  ADD SPAGHETTIE SAUCE AND
SIMMER 15 MINUTES, STIRRING OCCASIONALLY.

COOK PASTA ACCORDING TO PACKAGE DIRECTONS; DRAIN.  Spread ½ cup meat sauce on
bottome of 13x9-inch baking dish.

PLACE 4 PASTA PIECES LENGTHWISE OVER SAUCE.  SPREAD ONE-THIRD MOZZARELLA AND
RICOTTA CHEESES OVER PASTA; COVER WITH ONE-FOURTH SAUCE.  Repeat layers TWICE,
BEGINNING AND ENDING WITH PASTA.

SPREAD REAMAINING SAUCE ON TOP; SPRINKLE WITH PARMESAN CHEESE.  COVER WITH
FOIL.

BAKE AT 375º FOR 30 MINUTES OR UNTIL HOT AND BUBBLY.  REMOVE FOIL; BAKE FIVE
MINUTES.  Let stand 10 minutes before cutting.

MAKE-AHEAD DIRECTIONS: PREPARE RECIPE AS DIRECTED, BUT DO NOT BAKE.  
COVER WITH PLASTIC WRAP, THEN FOIL. REFRIGERATE UP TO 24 HOURS OR FREEZE
UP TO 2 MONTHS.  REMOVE PLASTIC WRAP; REPLACE FOIL.    THEN BAKE AT 350º
ABOUT 1 HOURS; FROZEN LASAGNE AT 350º ABOUT 2 HOURS OR UNTIL HOT AND
BUBBLY.