Combine spaghetti sauce and water in a large skillet. Bring to a boil.
Stir in ravioli. Cover and cook for 5 minutes.
Combine beaten egg with ricotta and parmesan cheeses. Spoon on top of ravioli.
Cover and cook on low for about 10 minutes.
Remove from heat.
Add grated cheddar and cover until cheese is melted.
f 7 inches lightly brushed with butter, cook 8 to 10
In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano
>Cook lasagna noodles according to package directions; drain. Rinse with cold
Cook lasagna noodles as directed. Drain.
Brown sausage and rinse with water
lan.
Layer the uncooked lasagna noodles across the bottom of
n a small bowl mix ricotta, egg, 2 tablespoons of the
Preheat oven to 350 degrees.
Cook and shred chicken.
In large skillet mix shredded chicken, zucchini, diced tomatoes and tomato sauce, heat until warm (and zucchini is tender). Salt and pepper to taste.
Cook lasagna noodles according to package directions.
Mix spinach with ricotta cheese.
In large casserole dish start with 3 noodles, 1/3 of spinach mix, 1/3 of chicken mix, 1/3 of mozzarella cheese. Repeat these layers two more times.
Cook at 350 for 25-30 minutes or until heated through.
Oil bottoms of two 9 x 14-inch roasting or cake pans.
Spoon 2/3 cup sauce on bottom of pans.
Place noodles 3 across in pan. Spread a spoonful of sauce over noodles.
(Take note of direction that noodles overlap, all noodle levels should go in the same direction or lasagna will not hold its form.) Dot noodles with Ricotta cheese (1-inch dollops, 3 inches apart).
Between dollops, put a cooked meatball.
op with 2 tortillas, spread 1/3 tomato mixture, half of ricotta
Place orange juice, honey, cinnamon sticks and 1/2 cup water in a medium heavy-bottomed saucepan on high heat. Bring to a boil. Reduce heat to low and simmer for 15 mins, stirring occasionally, until syrupy. Remove from heat and cool. Stir in berries.
Meanwhile, whisk ricotta and orange peel in a large bowl until light and smooth. Spread raisin bread with ricotta mixture. Top with berry compote and serve.
Preheat broiler. Place figs, cut-side up, on a baking tray and sprinkle with sugar. Broil for 5 mins, or until sugar has melted and figs are lightly browned.
Toast bread on both sides. Divide between serving plates and top with ricotta and honeycomb. Add 2 fig halves to each and drizzle with honey.
Cook pasta in boiling salted water until al dente. Add peas for final 2 mins of cooking. Drain, reserving 1/2 cup cooking water.
Heat olive oil, butter and garlic in a frying pan over medium-high heat. Cook asparagus for 2 mins. Add zucchini and lemon zest. Cook for 30 seconds. Add lemon juice, cheese and reserved pasta water. Cook for 1 min, tossing, until sauce emulsifies.
Add pasta, peas and olive oil. Toss to combine. Season. Transfer to serving bowls and sprinkle with ricotta and extra Parmesan.
Rinse cooked lasagna noodles and set aside. Be
u're making the lasagna.
Make the lasagna: Preheat oven to
immer for 20 minutes. Cook lasagna noodles in boiling salted water
nch removable bottomed tart pan with cooking spray.
Cream butter
Melt butter in heavy small saucepan over medium heat. Add garlic and saute for 2 minutes.
Combine ricotta, cream,parsley and butter mixture in a large bowl.
Season to taste with salt and pepper.
Cook linguine in large pot of boiling, salted water until just tender, but still firm to bite, stirring.
Drain. Toss with ricotta mixture.
Serve pasta immediently.
cardamom and vanilla bean, Serve with ricotta cream and crushed pistachios.
Steam celery and onion in microwave until soft.
Add soups, milk and salt.
Mix well.
Add cream cheese and cottage cheese and heat until cream cheese melts.
Add chicken to mixture.
Line bottom of 9x13 pan with 3 noodles; cover with 1/2 chicken mixture.
Repeat with remaining 3 noodles and chicken mixture.
Prepare Stove Top Stuffing according to package directions.
Top lasagna with prepared stuffing.
Bake a 350 degrees for 45 minutes.