recipe posts

Italian Pasta Bake- FLOP not enough sauce

Easy Italian Pasta Bake
1 lb. lean grass fed ground beef
32 oz home canned spaghetti sauce
1 drop Oregano vitality essential oil
1 drop Black Pepper vitality essential oil
1 drop taste of italy essential oil
10 oz cottage cheese
32 oz ricotta cheese
1 1/2 cup grated Mozzarella cheese
1/2 TBSP parsley
1/2 TBSP basil
2 eggs
16 oz package ready to use lasagna noodles
8 oz. shredded Parmesan cheese
In a large skillet, cook and stir ground beef until brown. Stir in pasta sauce and essential oils and heat through. In a medium sized bowl, combine cottage cheese, ricotta cheese,
grated Mozzerella cheese, parsley, basil, and eggs. Spread a thin layer of the meat sauce in the bottom of a 13×9 inch pan. Layer with uncooked lasagna noodles, cheese mixture,
mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with lid or foil. Bake in a preheated 350 degree
Fahrenheit oven for 40 minutes. Uncover and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes
before serving.

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