Lasagna

1. Use 9 by 13 deep dish pan

2. Temperate set 375-425 f for oven

3. Cooking lasagna noodles before

.a use big pot – water and a little salt

.b when pot boiling put in 5 noodles at a time and stir occasionally ( I like the short noodles). Reduce setting to medium on stove top. I like my noodles soft. Your choice. Place noodles, separately, on a paper towel lined cookie sheet . I used two sheets for 1 pound of noodles.

4. Cook with ground meat or veggies or both both.

5. Creating the lasagna

a. Put a thin layer of tomato sauce ( keeps noodles from by sticking to bottom) on blooming of pan( pour in middle of pan and then tilt the pan in different direction to get an even coat of sauce on pan bottom

b. Place a layer of noodles in pan- lengthwise. Make sure noodle overlap about an inch. you might have to cut some noodles to fit in pan

c. Sprinkle shredded mozzarella over noodles with emphasis on the joint of noodles( when cutting the lasagna to serve, the layers of noodles won’t come apart.

d. Put layer of cooked veggies or meat or both.

e. Put on a layer of ricotta.( clumps here and there)

f. Put on layer of sauce and the sprinkle with Parmesan cheese.

g. Lay next layer of noodles crosswise( at 90 degrees ). Don’t forget to overlap each noodle. You will no doubt cut to width to pan if using long noodles.

h. Continue to add each layer as above, note that the third layer of noodles is placed lengthwise in pan.

I. Fourth layer is probably the top one- how you finish might be a function of what ingredients you have left.

Notes:1. Used just one pound of noodles , 2. Large jar of tomato sauce( I used Victoria Marinara) 3. one or two pounds of meat- depended on the group you are feeding. 4. The amount of veggie depends on the group you are feeding( I used large baby spinach container and two medium onions sautéed.

J. Bake until the sauce is bubbling around the in side of pan.5

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