Please feel free to leave your comments and suggestions on the recipes that you try! Check back often to see new submissions or sign up to receive an automatic RSS alert when new recipes are posted.

Current Articles | Categories | Search | Syndication

Sunday, May 04, 2008 Lasagna By Article @ 1:37 PM :: 240 Views :: :: Pasta, Main Dish, Side Dish, Italian   1 lb. lasagna noodles (the no boil noodles work great) 2 lb. Ricotta cheese ¾ lb. shredded Mozzarella cheese ½ c. imported Romano or Parmesan cheese 1 egg Salt and pepper to taste 1 t. basil Bread crumbs Tomato sauce   (refer to recipe for Italian Tomato Sauce)(If you want a meat sauce, sauté ground meat and onion, then follow the recipe for the sauce. You do not have to put ribs or sausage in the sauce, if you do not want it in the meat sauce. If you are using meatballs in the sauce, put them in after you fix the pan of lasagna so they do not break.) Cook the noodles al dente, if you have the kind that need to be cooked. Mix the ricotta, ¼ cup of Romano cheese, basil, salt and pepper. Add a little breadcrumbs if the ricotta is very moist. Put some sauce on the bottom of a 9x12 baking dish. Place a layer of lasagna noodles on the sauce. Spread some ricotta mixture, some Mozzarella cheese and some Romano cheese on top of the lasagna noodles. Put sauce on top of this layer. Make another layer. The ending layer should be lasagna noodles sprinkled with cheese and some more sauce. Bake at 350 degrees about 45-60 minutes. Let it set 5-10 minutes after taking out of oven before cutting.