Ray's Spaghetti Sauce (Updated August 2022)
Abbreviations:
tsp – teaspoon = 5 mL
tbs – tablespoon = 15 mL
lb = pound = 454 g = 0.454 kg
1 ounce = 30 g
Ingredients:
Quantities are approximate
16 Pieces Lasagna Pasta
3 L Ray's Spaghetti Sauce
3 Eggs
1 can Cream of Mushroom Soup
100 g Mozzarella Cheese
100 g Cheddar Cheese
Directions:
You can use Oven Ready lasagna. Personally I prefer the lasagna which must be
boiled.
1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. Boil the eggs for at least six minutes. Cool in cold water and remove the shells. Mash the eggs using a fork.
3. Grate the cheeses and put aside.
4. If you do not use Oven Ready pasta, in a large pot boil the strips of lasagna for
approximately 14 minutes. Strain and put aside.
5. Empty the can of cream of mushroom soup into a large bowl. Add about four times the
volume Ray's Spaghetti Sauce and mix well.
6. Place strips of pasta along the bottom of each baking dish.
7. Cover with a layer of Ray's Spaghetti Sauce.
8. Add another layer of pasta.
9. Add a layer of the mixture of cream of mushroom and Ray's Spaghetti Sauce.
10. Spread the eggs evenly over the layer of cream of mushroom soup and Ray's
Spaghetti Sauce.
11. Add another layer of pasta.
12. Spread a final layer of Ray's Spaghetti Sauce.
13. Spread the grated cheeses over the last layer of Ray's Spaghetti Sauce.
14. Place in oven at 350 F and bake for approximately 30 minutes or until cheese has
melted.
Enjoy!
Click here For a pdf of this recipe.