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Lasagne supreme
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| Artist: |
_ |
| Categories: |
Pastas & Noodles |
| Yield: |
10 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | CABBAGE, SHREDDED | | 2
| small | YELLOW SQUASH, SLICED, small | | 1/3
| cup | OIL | | 15
| oz | TOMATO SAUCE | | 6
| oz | TOMATO PASTE | | 1/2
| cup | WATER | | 1
| tsp | SUGAR | | 1/2
| tsp | BASIL, DRIED | | 1/2
| tsp | SALT | | 1/2
| tsp | PEPPER | | 2
| med | TOMATO, CHOPPED, medium | | 16
| oz | RICOTTA | | 4
| cup | JACK, SHREDDED | | 2
| x | EGG, BEATEN | | 12
| x | NOODLES, LASAGNE |
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Procedures:
| 1 | Core, trim and shred cabbage. | | 2 | Trim and thinly slice squash. | | 3 | In a large skillet saute cabbage for 10 minutes in hot oil. | | 4 | Add squash and cook an additional 10-15 minutes until vegetables are tender. | | 5 | Heat tomato sauce and paste, water, sugar, basil, salt, pepper and tomatoes to boiling. | | 6 | Reduce heat and simmer 15 minutes. | | 7 | Mix together ricotta and jack cheese with egg. | | 8 | Cook noodles as directed. | | 9 | Into a 13x9 cheese, cabbage; repeat layers; top with sauce. | | 10 | Bake at 350f for 45 minutes. | | 11 | Let stand 10 minutes and serve with a cabernet sauvignon |
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