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"Hunger is the best sauce in the world."--Cervantes

Ultraquick Lasagna Recipe

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This recipe for Ultraquick Lasagna is from The Hoggan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 32oz jar (4 cups) tomato sauce
1 garlic clove, pressed
1/2 c dry red wine
1 1/2 c water
1 tsp dried oregano
2 large 3tts
2 cups (about 15 oz) part-skim ricotta cheese
1/4 c grated Parmesan cheese
1/4 tsp freshly ground nutmeg
1 lb uncooked lasagna noodles
1 lb (about 5 cups) grated mozzarella cheese
Directions:
Directions:
Preheat the oven to 350º, In a large bowl, combine the tomato sauce, garlic, wine, water and oregano.

In a medium bowl, beat the eggs. Beat in the ricotta and Parmesan cheeses and the nutmeg.

Pour a generous amount of sauce on the bottom of a 9X13-inch pan or baking dish, or on the bottoms of 2 smaller baking dishes. (YOu must give the lasagna enough room to sweet during cooking.) Alternating the lasagna, sauce, ricotta mixture and mozzarella, make about 3 layers, ending with the mozzarella.

Cover the pan(s) tightly with aluminum foil. (The lasagna may be prepared to this point and refrigerated up to 24 hours in advance. Bring to room temperature before baking). Bake 1 hour, remove the foil, and continue baking for 15 minutes or until sauce has thickened and the noodles are tender. Let sit 10 minutes before cutting.

 

 

 

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