o low, cover and simmer for about 40-45 minutes or
FOR THE LASAGNA: Prepare lasagna according to package directions.
nd cook onion and garlic for 5 mins, or until onion
00b0 F.
Cook the lasagna noodles in boiling, salted water
ix well; cover and simmer for 15 minutes.
In large
Boil Lasagna Noodles as described on package.<
For this recipe, you are essentially just creating the different elements for the lasagna
rated cheese in the freezer for cooking -- salty, so adapt recipe for salt.
Brown hamburger and onion; drain.
Mix meat, sauce, cottage cheese, eggs and other seasonings together.
Layer in a greased 10 x 13-inch pan as follows:
uncooked noodles, Mozzarella cheese and meat mixture; repeat.
Pour 1/4 cup water around edge.
Cover with foil and bake at 350\u00b0 in preheated oven.
Uncover; garnish with more grated Mozzarella cheese and bake 15 minutes.
Remove from oven and let set 15 or 20 minutes.
(Easy to make one-half recipe.)
>Chill in the fridge for one hour while you
prinkle with Parmesan cheese. Bake for 40 mins, or until pasta
For the tomato sauce, heat olive
00b0F.
For the Tofu Ricotta (see also my recipe #279343):
br>Layer 5 to 6 lasagna noodles over the sauce, overlapping
Brown beef and drain off excess fat.
Add sauce and water; simmer about 10 minutes.
Combine remaining ingredients, except lasagna, for filling.
Pour about 1 cup on bottom of 13 x 9 x 2-inch pan.
Layer 3 pieces of uncooked lasagna over sauce. Continue alternating layers of lasagna and filling.
Cover with aluminum foil and bake at 350\u00b0 for 1 hour.
Remove foil and bake about 10 minutes longer.
Allow to stand about 10 minutes before serving.
(Lasagna will expand to fill empty spaces.)
br>Combine remaining ingredients except lasagna, for filling.
Pour about 1
aking a double or triple recipe for the whole family or a
combine remaining ingredients, except uncooked lasagna.
Pour 1 cup sauce
ayer with a layer of lasagna noodles; top with 1/3
Preheat oven to 375.
Mix, ricotta, 1 cup parmesan, egg, salt, pepper, and basil until well blended and creamy.
Layer sauce on bottom of lasagna pan, 3 noodles, thin layer of ricotta mix (approx. 3 tablespoons per noodle), mozzarella, and sauce.
Repeat layers till last 3 noodles.
Top last noodles with remaining sauce, mozzarella, and parmesan.
For fresh noodles, cook 25 minutes, remove foil and cook 15 more, cool for 10.
For no boil noodles, cook for about 1 hour, remove foil, cook till browned (5-10 minutes) cool for 10.