br>Roast at 180C for around 45 minutes.
arley and 3 cups of vegetable stock.
Bring to a
carrots and peppers and saute for 5 mins. Stir in the
o the pan) and fry for 1 minute on each side
Cook lasagne according to package directions for 10 minutes; drain.
(Separate lasagne and
Prepare sauces and set
aside.
Cook noodles in boiling water to which you add
olive
oil
to prevent sticking.
When done to \"al dente\", prepare a
large
baking
pan
and place a layer of sauce, sprinkled
with
a
little Parmesan cheese and pepper. Place a layer of white sauce and repeat process until all ingredients are used, ending
with red sauce.
Bake for 20 to 30 minutes or until top
of lasagne is golden.
Let stand 5 minutes before serving.
Makes 8 servings.
aking sheet. Roast for 20 minutes.
Halve the lasagne sheets. Place
and saute, while stirring occasionally, for 3-4 minutes or until
eas in boiling, salted water for 3-4 mins then drain
Prepare meat balls and spaghetti sauce as directed in preceding recipes.
Cook all 24 meat balls in thick spaghetti sauce.
Cook lasagne noodles in salted boiling water until firm (not too done).
Add cold water to stop cooking.
Drain.
ackage directions and drain. (Separate lasagne and lay out flat on
bout 200\u00b0C.
For the roasted vegetables:
Prepare Alfredo sauce.
Triple recipe for lasagne.
Add sauteed mushrooms to sauce.
Cook lasagne according to package directions.
(Separate lasagne and lay out flat on wax paper or aluminum foil to keep pieces from sticking together as they cool.)
Combine Sargento cheese, the vegetables, 2 1/2 cups of the Ricotta and the egg. Place layer of lasagne on bottom of a 13 x 9-inch baking dish. Spread with 1/2 of the cheese mixture.
Repeat layers, ending with lasagne.
Saute beef and garlic in oil until meat is browned; drain. Add tomato sauce, salt, pepper and oregano; cover and simmer 15 minutes, stirring occasionally.
Cook noodles according to package directions.
Drain.
Layer half of noodles, Mozzarella cheese, Ricotta, meat sauce and Parmesan cheese in a lightly greased 1 1/2-quart casserole.
Repeat layers.
Bake at 375\u00b0 for 15 minutes. Yields 2.
Double recipe for 4 or more people.
Cook lasagne; drain and rinse in cold water.
Meanwhile, combine Ricotta, cream cheese, milk, onions, basil, garlic and oregano.
Blend until smooth.
Add vegetables; spread 3/4 cup on bottom of pan.
Add a layer of noodles, 1/4 remaining vegetable mixture.
Sprinkle with Mozzarella and Parmesan cheese.
Repeat layers, end with noodles and cover with cheese.
Bake at 375\u00b0 for 50 minutes, covered.
Let stand 10 minutes before serving.
Cook lasagne noodles as package directs.
Saute celery, green pepper, onion and mushrooms in small amount of water.
Mix vegetables and olives with sauce.
Put half drained noodles in 13 x 9-inch casserole.
Add half vegetable-sauce mixture.
Add cottage cheese by spoonfuls to casserole.
Add remainder of noodles.
Top with remaining sauce.
Sprinkle cheese on top.
Bake at 350\u00b0 for 30 minutes or until bubbly.
Serves 10 to 12.
Heat oil.
Saute onion, garlic, carrots and mushrooms until tender.
Combine vegetables with spinach, Ricotta and Mozzarella. In a separate container, combine tomato sauce with basil and oregano.
Spray 9 x 13-inch pan with cooking spray.
Spread small amount of tomato mixture into pan.
Alternate noodles, sauce and vegetables; mix.
Top layer should be vegetable-cheese mix.
Bake uncovered at 325\u00b0 for 50 minutes.
Cool before cutting.
br>Top with half tomato vegetable mixture and sprinkle with 1
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!