[recipe] No-Fuss Lasagna

[Guest guest]

Here is a recipe I found in a magazine and adapted

to be lacto-ovo vegetarian. I plan to fix it this weekend,

and it looks pretty safe. I don't know, seems like an awerful

lot of cheese, and typically in lasagna I use ricotta.

Does anyone think it will matter much if I sub in ricotta

for the cottage cheese? I am not one to use cottage cheese

much at all and I wondered if the water content might be

the issue with the softening of the uncooked noodles.

Let me know what you think, and I will give a recipe review

after we have it for dinner.

I love recipes that are prepared the night ahead and just cooked

the next day. So nice for busy schedules.

 

No-Fuss Lasagna

 

1 package (12 oz) veggie ground

1 can (12 oz) tomato paste

3 cups water

2 packages (1.5 oz each) dried spaghetti sauce mix

1 Tbs sugar

4 tsp dried parsley flakes

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

2 eggs, beaten

2 cups (16oz.) small-curd cottage cheese, drained

2 cups shredded cheddar cheese, divided

2 cups shredded mozzarella cheese, divided

1 package (16 oz.) lasagna noodles, uncooked

 

In a large pan combine veggie ground, tomato paste,

water, spaghetti sauce mix, sugar, parsley flakes, salt,

garlic powder and pepper. Simmer, partially covered,

for 20 minutes. Stir occasionally.

In a bowl, combine eggs with cottage cheese, half of

the cheddar cheese and half of the mozzarella.

Set aside. Spoon 1/3 of the veggie meat sauce into

a 13x9x2 baking pan that you have sprayed with

non-stick olive oil cooking spray. Place half of the

uncooked noodles over the sauce. Top with 1/3 more

veggie meat sauce and press down. Top with all of the

cheese mixture, then cover with remaining noodles

and veggie meat sauce. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking.

Bake, covered, at 350 degrees for 1 hour. Uncover;

sprinkle with remaining cheeses. Bake an additional

15 minutes. Let stand 10 minutes before cutting.

Yield: 8 servings

 

~ feral ~

 

If you are patient in one moment of anger,

you will escape a hundred days of sorrow.

~ Chinese Proverb

[Guest guest]

Hi Feral,

 

I know that one pasta manufacturer (Ronzoni maybe?) makes a " no cook "

lasagne noodle and all you have to do is add a cup of water to the

mix. So, if you prefer to use Ricotta (and Dragone makes a nice FF

ricotta!) I would just sub in some extra water into the pan before

baking.

 

Thanks for posting this recipe. Sounds yummy.

 

, " Feral "

<terebinthus> wrote:

> Here is a recipe I found in a magazine and adapted

> to be lacto-ovo vegetarian. I plan to fix it this weekend,

> and it looks pretty safe. I don't know, seems like an awerful

> lot of cheese, and typically in lasagna I use ricotta.

> Does anyone think it will matter much if I sub in ricotta

> for the cottage cheese? I am not one to use cottage cheese

> much at all and I wondered if the water content might be

> the issue with the softening of the uncooked noodles.

> Let me know what you think, and I will give a recipe review

> after we have it for dinner.

> I love recipes that are prepared the night ahead and just cooked

> the next day. So nice for busy schedules.

>

> No-Fuss Lasagna

>

> 1 package (12 oz) veggie ground

> 1 can (12 oz) tomato paste

> 3 cups water

> 2 packages (1.5 oz each) dried spaghetti sauce mix

> 1 Tbs sugar

> 4 tsp dried parsley flakes

> 1/2 tsp salt

> 1/2 tsp garlic powder

> 1/4 tsp pepper

> 2 eggs, beaten

> 2 cups (16oz.) small-curd cottage cheese, drained

> 2 cups shredded cheddar cheese, divided

> 2 cups shredded mozzarella cheese, divided

> 1 package (16 oz.) lasagna noodles, uncooked

>

> In a large pan combine veggie ground, tomato paste,

> water, spaghetti sauce mix, sugar, parsley flakes, salt,

> garlic powder and pepper. Simmer, partially covered,

> for 20 minutes. Stir occasionally.

> In a bowl, combine eggs with cottage cheese, half of

> the cheddar cheese and half of the mozzarella.

> Set aside. Spoon 1/3 of the veggie meat sauce into

> a 13x9x2 baking pan that you have sprayed with

> non-stick olive oil cooking spray. Place half of the

> uncooked noodles over the sauce. Top with 1/3 more

> veggie meat sauce and press down. Top with all of the

> cheese mixture, then cover with remaining noodles

> and veggie meat sauce. Cover and refrigerate overnight.

> Remove from refrigerator 30 minutes before baking.

> Bake, covered, at 350 degrees for 1 hour. Uncover;

> sprinkle with remaining cheeses. Bake an additional

> 15 minutes. Let stand 10 minutes before cutting.

> Yield: 8 servings

>

> ~ feral ~

>

> If you are patient in one moment of anger,

> you will escape a hundred days of sorrow.

> ~ Chinese Proverb

[Guest guest]

Thanks for that tip. I will do that.

 

~ feral ~

 

There lives more faith in honest doubt, Believe me,

than in half the creeds.

~ Alfred, Lord Tennyson, poet (1809-1892)

~~~*~~~*~~~*~~~*~~~*~~~*~~~~~~~~~~~~>

, " Jigilou Snicklefitz " <

jigilou> wrote:

> Hi Feral,

>

> I know that one pasta manufacturer (Ronzoni maybe?) makes a " no

cook "

> lasagne noodle and all you have to do is add a cup of water to the

> mix. So, if you prefer to use Ricotta (and Dragone makes a nice FF

> ricotta!) I would just sub in some extra water into the pan before

> baking.

>

> Thanks for posting this recipe. Sounds yummy.

[Guest guest]

I agree, ricotta is the only way to go with lasagna. I for one cant

stand cottage cheese. one thing I really miss is those flavored

ricotta cheese. I think frigo made it. I really liked the herb

flavored ricotta. also another cool thing to put in lasagna is

spinach ok thats about it for now stay cool, Dave