Central Pennsylvania Food Bank used tomatoes donated by Lady Moon Farms to make spaghetti sauce for hungry families.
In the last three years Lady Moon Farms has donated over 1,499,000, pounds of fresh produce to help close the hunger gap. Central Pennsylvania Food Bank is commited to fighting hunger, improving lives and strengthening communities. This summer more than 156,000 children will be in need of free or reduced-price school meals in the Pennsylvania area. School is out but hunger isn’t, 50 million individuals are food insecure and 17 million of these are children. To learn more about how you can help fight summer hunger please visit CentralPAFoodBank.org.
- 1 Pound uncooked lasagna noodles
- 1 Pound ground beef
- 4 Cups spaghetti sauce
- 2 Eggs, lightly beaten
- 15 Ounces part-skim ricotta cheese
- 8 Ounces shredded part-skim mozzarella cheese
- 6 Tablespoons grated Parmesan cheese, divided.
Cook lasagna according to package directions, drain. Brown ground beef in a skillet, breaking meat into small pieces, drain. Add spaghetti sauce to meat and heat. In a separate bowl, mix eggs, ricotta, mozzarella and 4 tablespoons of Parmesan cheese. Spread 1/4 of the sauce mix in bottom of a lasagna pan or baking dish. Cover with 1/3 of the pasta noodles. Spread 1/3 of the cheese mixture over pasta. Repeat sauce, pasta and cheese mixture twice and top with remaining sauce. Sprinkle with remaining 2 tablespoons of Parmesan cheese. Cover with foil and bake at 350 degrees for 50 minutes or until hot and bubbly.