Lasagna -- serves 12
1 box ruffled lasagna noodles, boiled and drained (lay them out on wax paper to dry)
1- 22oz part skim ricotta cheese
1- small bag shredded part skim mozzarella cheese (~3 cups)
1/2 cup chopped parsley
1/4 cup chopped fresh basil
3 cloves garlic, smashed and minced with coarse salt
1 tsp salt
1 tsp fresh ground pepper
1 T. dried oregano
1 tsp. dried rosemary
1 tsp. dried thyme
3 cups spaghetti sauce
Spread 1 cup spaghetti sauce on the bottom of a 9"x9" square glass or metal pan.
Mix the cheese filling together well, reserving 1/2 cup of cheese for top. Spread an 1/8th of a cup of the cheese filling on each of the noodles ( I used a medium Pampered Chef scoop for this process to make it even and easier--and it portions out almost perfectly) and roll from one end up to form rolls. Set aside. Continue spreading and rolling until you have filled all the noodles.
Once finished, begin standing up the rolls in the pan, fitting them together tightly.
Pour remaining sauce around the sides of the pan and in between the rolls as much as possible. Sprinkle with reserved shredded cheese. Cover with aluminum foil. (I put two large pieces of foil under and up the sides to prevent overflow issues).
Bake for 1 hour at 375 or until middle is hot. Remove top foil and let cheese brown, about another 15 minutes.
Friday, January 19, 2007
By request, here's the recipe for the lasagna I made the other night. It is a standard lasagna recipe, just assembled differently. The other night I made my own sauce, but you could use a good quality jarred kind and get the same results.