Hi,

Wow, that is absolutely wonderful! Congratulations!

If you want to share how you did it, I am certainly interested.

You could email me off-list if you wish.

Keep up the good work. Great job!

Sherri

On 3/14/11, starfire1...@aol.com <starfire1...@aol.com> wrote:
> Sorry ya'll,, I been on a serious diet and I been trying to stay  away from
> all the temptations, haha I have lost 50 lbs so far, and today I  signed on
> at Anytime Fitness for 14 days free, then I will join up after the  free
> time. I been walking ,walking and more walking! haha. I feel so much better
> and being able to wear smaller clothes makes life even better too.
>
>
> In a message dated 3/14/2011 4:10:16 P.M. Central Daylight Time,
> sssmile...@gmail.com writes:
>
> Hi  Janet,
>
> Good to see you back.
>
> Sherri
>
> On 3/14/11,  starfire1...@aol.com <starfire1...@aol.com> wrote:
>> Bow~tie  Lasagna
>>
>> 1 package (12 ounces) uncooked bow tie   pasta
>> 1 container (15 ounces) ricotta  cheese
>> 1 package  (10 ounces) frozen chopped  broccoli, thawed and drained
>> 1 jar  (25 to 28 ounces) spaghetti sauce,  divided
>> 2 cups (8 ounces)  shredded mozzarella  cheese
>> 1 jar (12 ounces) mild picante   sauce
>> 1/2 teaspoon garlic powder
>> 1/2 teaspoon of salt
>>  Instructions
>> Preheat the  oven to 350°F.
>>
>>
>>  In a large pot  of boiling salted water, cook the pasta according  to
>> package directions; drain,  rinse with cold water, drain  again, and set
>> aside.
>>
>>
>> Meanwhile, in a   medium-sized bowl, combine the ricotta and broccoli; set
>>  aside.
>>
>>
>> Spread 1 cup of  the spaghetti sauce on  the bottom of a 9" x 13" baking
>> dish that has been coated  with  nonstick vegetable spray. Layer half of
> the
>> cooked pasta evenly over  the  sauce.
>>
>>
>> With a  tablespoon, evenly cover  the pasta with the ricotta mixture.
> Cover
>> with the  remaining  pasta, followed by the remaining spaghetti sauce. Top
>> with the   mozzarella cheese and bake for 35 to 40 minutes until cheese is
>> melted  and  golden.
>>
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