Ragu noodle lasagna recipe (1973)

Ragu noodle lasagna

When you get $10,000 for your Italian recipe, maybe your husband will stop talking about his mother’s cooking.

Sure she’s a great cook. (A little heavy on the garlic maybe. But great nonetheless.) Well, Ragu thinks you’re terrific, too. So we’ve created the $25,000 Ragu Italian Recipe Contest. There’s a first prize of $10,000 for the best Italian recipe made with Ragu sauce. Second prize is $5,000. There’ll be 100 third prizes of $100 each, and a free Ragu recipe book for everyone who sends in a recipe.

Use Ragu in any way you want. Bake with it. Stew with it. Boil and fry if you care to. You’re only limited by your imagination.

While you’re putting your imagination to work, we’ve given you one of our favorite creations. So show your mother-in-law how well her son has been eating. Enter the $25,000 Ragu Italian Recipe Contest.

Ragu Noodle Lasagna

Ragu noodle lasagna recipe

Ingredients

2-1/2 cups Ragu Spaghetti Sauce flavored with Meat
3 cups water
8 ounces medium noodle
1-1/2 cups ricotta cheese or small curd cottage cheese
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon parsley flakes
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1 egg, slightly beaten
4 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Directions

Pour spaghetti sauce and water into large pot. Bring to a full boil. Stir in noodles; cover and cook 7 minutes, stirring occasionally until noodles are barely tender. Blend ricotta cheese with seasonings and egg.

In greased 9-inch square pan, alternate layers of noodles sauce with ricotta cheese and mozzarella cheese ending with noodles in sauce for top layer. Sprinkle with Parmesan cheese.

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Bake at 350 F for 30 minutes; let stand 15 minutes before serving.

Makes 6 servings

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