Ingredients: |
Ingredients: Originally From: Honest Pretzel's Cookbook by Mollie Katzen
26 oz. jar of tomato sauce
12 lasagna noodles, uncooked (yes, uncooked)
4 cups ricotta cheese
1 lb. grated or thinly sliced mozzarella cheese
1 cup grated Parmesan or Romano
20 fresh basil leaves
1 tbsp. crushed garlic
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Directions: |
Directions:1.Preheat oven to 375ºF
2. Put the ricotta cheese into a large bowl.
3. Make a little pile of 20 fresh basil leaves. Hold them tightly together and snip them into a bowl with scissors.Snip them really small.
4. Add 1 tbsp. of garlic and1/2 of Parmesan or Romano cheese.
5.Mix well with a long-handled spoon or a big fork. You have just made the ricotta mixture. Set this aside for now.
6. Measure 1 cup of tomato sauce. Pour it into the baking pan and spread it a little with the back of a spoon.
7. Put a layer of noodles on the sauce. They should not over lap too much.
8. Use a soup spoon to put blobs of ricotta mixture onto the noodles. The blobs don,t need to touch. Use about half of the mixture.
9.Pour another cup of tomato sauce and spread a little.
10. Sprinkle about half of the mozzarella on.
11. Put on another layer of noodles.
12. Put the rest of the ricotta mixture on top of the noodles, in blobs like before.
13. Sprinkle the rest of the mozzarella over everything.
14. Cover the pan tightly with a big piece of foil. Set the timer for 30 min.
15. After 40 min., take the pan out of the oven, remove the foil, and sprinkle the top with1/2 cup of Parmesan or Romano. Bake, uncovered, for 15 min. longer, and then take out of the oven.
Let it cool for 15 min. before serving
16. ENJOY!!!!!!!!!!!!!! |
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