| OUTDOOR COOKING |
| Lasagna |
 |
| 2 lbs. Rotelli (spiral) pasta 1 ½ lbs. ground beef 2 c. (16 oz.) tomato sauce 1 lb. shredded mozzarella cheese 1 pint ricotta cheese onion and garlic powder to taste Pre-heat the bottom of the oven and brown the ground meat. Add the dry pasta to the oven and add enough water to just cover the pasta. Close oven and let boil for 8-9 minutes. Add the mozzarella, ricotta, and tomato sauce directly to the oven. If onion and garlic are desired, add now. Stir gently and re-cover the oven. Cook the mixture another 5-6 minutes. Remove from heat, uncover, and let stand 5-6 minutes to absorb the extra moisture. Served with a tossed salad and skillet garlic toast. |