Easy Lasagna
Because lasagna is tasty, and doesn't have to be hell on wheels to make. From my mom, who got it from Jane Jackson of Ryegate, VT. Vegetarian if made without the hamburg (but it's really so much better with).
Box of lasagna noodles
1 egg
1 large can of tomato puree
1 can stewed/diced tomatoes (14 oz)
3/4 lb ricotta cheese
3/4 lb - 1 lb sliced mozzarella
Hamburg or veggies as desired (~1/2 lb, to taste)
1 cup water
Basil, oregano, minced garlic
Glass baking pan, 10" x 14" (a little too small is better than too big)
Preheat oven to 325 F. Butter the baking pan. Mix ricotta and egg thoroughly. Mix tomato sauces and herbs in a separate bowl. Fry up hamburg if desired. Slice mozzarella.
Place a layer of noodles on the bottom of the pan: three whole strips longwise, then another strip horizontally at their feet, broken short to fit the pan. Spread HALF of it onto the noodles. Spread 1/3 of the tomato sauce onto the ricotta. Add hamburg/veggies and a layer of mozzarella. Put down a second layer of noodles (again 3 long, 1 shortened), with the shortened noodle at the other end. Add the remaining ricotta, 1/3 tomato sauce, hamburg/veggies, cheese. Place a third layer, again reversing the short-noodle-side. Put on the remaining hamburg/veggies and sauce.
Add 1 cup cold water carefully around the edges (try not to wash all the sauce off the noodle corners in the process). Cover the pan with tin foil. Cook for 1 hour.
Remove tin foil. Add a thick last layer of cheese and cook for another 5-10 minutes uncovered, until the cheese is fully melted. Cool for ~15 minutes and serve. Excellent with a salad, and makes great leftovers.
Box of lasagna noodles
1 egg
1 large can of tomato puree
1 can stewed/diced tomatoes (14 oz)
3/4 lb ricotta cheese
3/4 lb - 1 lb sliced mozzarella
Hamburg or veggies as desired (~1/2 lb, to taste)
1 cup water
Basil, oregano, minced garlic
Glass baking pan, 10" x 14" (a little too small is better than too big)
Preheat oven to 325 F. Butter the baking pan. Mix ricotta and egg thoroughly. Mix tomato sauces and herbs in a separate bowl. Fry up hamburg if desired. Slice mozzarella.
Place a layer of noodles on the bottom of the pan: three whole strips longwise, then another strip horizontally at their feet, broken short to fit the pan. Spread HALF of it onto the noodles. Spread 1/3 of the tomato sauce onto the ricotta. Add hamburg/veggies and a layer of mozzarella. Put down a second layer of noodles (again 3 long, 1 shortened), with the shortened noodle at the other end. Add the remaining ricotta, 1/3 tomato sauce, hamburg/veggies, cheese. Place a third layer, again reversing the short-noodle-side. Put on the remaining hamburg/veggies and sauce.
Add 1 cup cold water carefully around the edges (try not to wash all the sauce off the noodle corners in the process). Cover the pan with tin foil. Cook for 1 hour.
Remove tin foil. Add a thick last layer of cheese and cook for another 5-10 minutes uncovered, until the cheese is fully melted. Cool for ~15 minutes and serve. Excellent with a salad, and makes great leftovers.
Comments
Still takes a while to prepare, and a solid hour to cook, but it's much *simpler*. And no burnt fingers.