Ingredients:
- 1 cup salsa
- 5 cups spaghetti sauce
- 9 sheets of uncooked oven-ready lasagna noodles
- 10 ounces sautéed ground beef
- 1 pound ricotta cheese
- 8 ounces (1 cup) Monterey Jack cheese
- 8 ounces (1 cup) Parmesan cheese
- optional – add zucchini to sauce
Directions:
- Preheat oven to 350 degrees.
- Oil a 10×13 casserole dish.
- Finely grate and combine cheeses.
- Layer…
¼ spaghetti sauce , 3 sheets of noodles, 1/3 of salsa, 1/3 of ground beef, 1/3 ricotta,
1/3 of cheese, repeat (using all ingredients), top with last ¼ of spaghetti sauce - Cover and bake for 30 minutes,
- Uncover and bake 10 minutes longer.
- Let stand outside the oven for 10 minutes.
Dehydrate:
- Use spatula to break up the noodles and spread on covered dehydrator trays.
- Dehydrate for 5 hours at 145 degrees.
Yield: Serves 4 (weight 1 dehydrated serving = 6.5 ounces)
Rehydrate:
Cover with water just above level of food in pot, boil, stir, and serve.
Serving Suggestion: Serve with Parmesan cheese and garlic bread croutons.
Calories: 967