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Lasagna, nancy schwartz
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| Artist: |
_ |
| Categories: |
Italian, Pastas & Noodles, Western European |
| Yield: |
12 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Lasagna Noodles, cooked | | | MOIST CHEESE MIXTURE | | 8
| oz | Sour cream | | 16
| oz | Cottage Cheese | | 16
| oz | Cheese, Ricotta | | | DRY CHEESE MIXTURE | | 18
| oz | Cheese, Mozzarella, grated | | 4
| oz | Cheese, Cheddar, grated | | | SAUCE | | 24
| oz | Ragu, plain |
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Procedures:
| 1 | Put just a coating of the ragu sauce on the bottom of a 9x13 pan. | | 2 | Mix the two cheese mixtures, keeping distinct from each other. | | 3 | Layer in the pan 3 cooked lasagna noodles, ?moist cheese mixture, 1/3 dry cheese mixture, 1/3 sauce. | | 4 | Repeat starting with the lasagna noodles. | | 5 | For the third layer, use 3 noodles, last of sauce and last of dry cheese. | | 6 | Cover and bake at 350- for 1 ?hours. | | 7 | Remove cover for the last 15 minutes if desired. | | 8 | Remove from oven and let sit for about 15 minutes before serving. | | 9 | The "lark" ~-- ezpoint v2.2 * |
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