CHEESE LASAGNA
12 – 16 lasagna noodles
16 ounces ricotta cheese
3 eggs (4 if they’re small)
1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oregano, and
1 1/2 teaspoon garlic powder
16 ounces of prepared spaghetti sauce
3/4 pound mozzarella cheese
1/2 cup grated Parmesan cheese
Grate the mozzarella and the Parmesan cheese. Preheat the oven to 350º.
Fill a large kettle about half full of water, add 1 tablespoon of olive oil and bring to a boil. Carefully put the noodles into the boiling water, turn heat to medium low, cover, and cook. Stir frequently to keep them from sticking together. Cook these until they are tender - about 12 to14 minutes.
While the noodles are cooking, put the ricotta cheese, the 3 eggs, and the salt pepper, oregano, and garlic into a mixing bowl. Mix vigorously.
Put about 1/3 cup of the spaghetti sauce into the bottom of a 9x13 baking dish. Add a little water to make it cover the bottom.
When the noodles are cooked, drain them in a colander, and cover them with cold water for faster cooling and easier handling. Put one layer of noodles into the bottom of the baking dish. They should overlap slightly. Pour and spread the ricotta cheese mixture over this layer.
Put another layer of noodles over the ricotta cheese. Spread about 3/4 cup of spaghetti sauce over this second layer of noodles. Then sprinkle the mozzarella cheese evenly over the sauce. Cover mozzarella with a third layer of noodles.
Spread another 3/4 cup sauce over the noodles. Sprinkle this layer with the Parmesan cheese. Cover the dish with aluminum foil and bake for about 50 minutes. Cool a few minutes before slicing and serving. A green salad and garlic bread make good side dishes for lasagna.
Forgiveness is not an occasional act; it is a permanent attitude. Martin Luther King, Jr.
12 – 16 lasagna noodles
16 ounces ricotta cheese
3 eggs (4 if they’re small)
1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oregano, and
1 1/2 teaspoon garlic powder
16 ounces of prepared spaghetti sauce
3/4 pound mozzarella cheese
1/2 cup grated Parmesan cheese
Grate the mozzarella and the Parmesan cheese. Preheat the oven to 350º.
Fill a large kettle about half full of water, add 1 tablespoon of olive oil and bring to a boil. Carefully put the noodles into the boiling water, turn heat to medium low, cover, and cook. Stir frequently to keep them from sticking together. Cook these until they are tender - about 12 to14 minutes.
While the noodles are cooking, put the ricotta cheese, the 3 eggs, and the salt pepper, oregano, and garlic into a mixing bowl. Mix vigorously.
Put about 1/3 cup of the spaghetti sauce into the bottom of a 9x13 baking dish. Add a little water to make it cover the bottom.
When the noodles are cooked, drain them in a colander, and cover them with cold water for faster cooling and easier handling. Put one layer of noodles into the bottom of the baking dish. They should overlap slightly. Pour and spread the ricotta cheese mixture over this layer.
Put another layer of noodles over the ricotta cheese. Spread about 3/4 cup of spaghetti sauce over this second layer of noodles. Then sprinkle the mozzarella cheese evenly over the sauce. Cover mozzarella with a third layer of noodles.
Spread another 3/4 cup sauce over the noodles. Sprinkle this layer with the Parmesan cheese. Cover the dish with aluminum foil and bake for about 50 minutes. Cool a few minutes before slicing and serving. A green salad and garlic bread make good side dishes for lasagna.
Forgiveness is not an occasional act; it is a permanent attitude. Martin Luther King, Jr.
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