Ingredients: |
Ingredients: 1 qt. spaghetti sauce
1 cup white sauce*
1 cup Ricotta cheese (to which has been added 1 beaten egg,
Parmesan cheese, chopped parsley, salt, pepper and.
garlic powder to taste)
1 pkg. shredded Mozzarella cheese
1 cup Parmesan or Romano cheese
1 cup chopped stuffed green olives
1 cup sautéed mushrooms, if desired
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Directions: |
Directions:Use 9 X 13 pan
Cook 1 box lasagna as directed.
Spread 1/2 cup spaghetti sauce on bottom of pan. Then,
alternate layers of lasagna, spaghetti sauce, Ricotta, Mozzarella,
Parmesan, chopped olives, sautéed mushrooms, and white sauce.
End with spaghetti sauce, Mozzarella, and. Parmesan. Be sure to use enough
spaghetti sauce or it will be dry especially if you're using no boil noodles. If you don't
have enough spaghetti sauce, you can always stretch it by adding a small can of
Hunt's tomato sauce.
Bake at 350 for 45 minutes, until bubbly.
Auntie Eleanor likes to layer fried eggplant slice~ in with
the rest of the ingredients. (Eggplant slices are fried same
as cutlets. Peel the eggplant first.)
Another variation is to saute sliced mushrooms in butter and layer them with the noodles.
*To make white sauce, melt 2 TB butter over low heat. Do not brown. Blend in 2 TB flour and cook stirring until the mixture is bubbly. Make sure it's bubbly or it will have a floury taste. Remove from heat. Stir in 1 cup of milk stirring constantly. Using a wire whisk helps. Cook until thickened. If this sounds like too much work skip the white sauce and just use the Ricotta
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This recipe for Lasagna - Auntie Eleanor's is from