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rootofnewt) wrote2007-07-04 07:00 pm
rootofnewt) wrote2007-07-04 07:00 pm
Lasagna
I'm putting my mother's three cheese lasagne recipe here so that I can memory market and keep it around. I generally use Muir Glen tomato sauce (organic) and Tinkyada brown rice noodles--cook them a little less than the package says. You can make the sauce thinner and let the dry noodles soak it up, but I never do. If mixed up before the noodles boil, the dried minced onion soaks up all the liquid, so I often add an extra small can of sauce or a 6oz can of tomato juice.
Cheese Lasagne
1 (15 oz.) can Hunts Tomato Sauce
½ C. minced onion
½ t. garlic powder
2 t. Italian herb seasoning
2 eggs, beaten
1 (16 oz.) carton ricotta cheese
1 (8 oz.) pkg. lasagna (I use 6 noodles)
1 lb. mozzarella cheese (thinly sliced)
½ C. grated Parmesan cheese
Combine sauce, onion, garlic powder and Italian seasoning. Blend eggs with ricotta cheese. Spoon a little sauce mixture into 9 x 13” baking dish to coat bottom. Arrange a layer of noodles, ricotta mixture, sauce and mozzarella. Repeat until finished. Sprinkle with Parmesan. Bake at 350 degrees for 45 minutes. Let stand 10 minutes before cutting. Serves 6.
Cheese Lasagne
1 (15 oz.) can Hunts Tomato Sauce
½ C. minced onion
½ t. garlic powder
2 t. Italian herb seasoning
2 eggs, beaten
1 (16 oz.) carton ricotta cheese
1 (8 oz.) pkg. lasagna (I use 6 noodles)
1 lb. mozzarella cheese (thinly sliced)
½ C. grated Parmesan cheese
Combine sauce, onion, garlic powder and Italian seasoning. Blend eggs with ricotta cheese. Spoon a little sauce mixture into 9 x 13” baking dish to coat bottom. Arrange a layer of noodles, ricotta mixture, sauce and mozzarella. Repeat until finished. Sprinkle with Parmesan. Bake at 350 degrees for 45 minutes. Let stand 10 minutes before cutting. Serves 6.