Tinfoil Chef

Ok, after the last entry about Sardine Rolls, It’s time to get that taste out of memory and what better way to do it than with a good Lasagna.

You’ll need a couple of 29 or 30 oz. jars/cans of your favorite spaghetti sauce (or an equivalent amount of a home made sauce)

Start by thawing a 10 oz package of frozen spinach spinach and squeezing it dry.

In a large container mix 2 cups part skim ricotta cheese, 1 1/2 cups of shredded part skim mozzarella cheese, a beaten egg, 1/8 teaspoon of black pepper, 1/2 teaspoon of oregano and 1/2 teaspoon of basil. Add the thawed spinach and blend well.

Use a 13 x 9 inch pan. Put a small amount of sauce in the bottom of the pan and spread lightly so that it covers the bottom. This keeps the lasagna from sticking as it cooks so that you can easily remove it in neat portions at serving time.

Place a third of the uncooked noodles, a third of the sauce and a third of the cheese and spinach mixture. Repeat to Make 3 layers, Topping it off with the sauce.

Combine a half cup of water and a half cup of vegetable juice cocktail (V8 or similar) or tomato juice. Pour this carefully around the edges of the casserole, moving the noodles slightly with a spatula to get the liquid distributed evenly. This is the time to get out the grated parmesan cheese and sprinkle it on top. I would also be tempted to put the parmesan cheese between the layers as well.

Cover the pan tightly with foil and bake at 350 degrees for 1 to 1 and 1/4 hours. Remove the foil and continue baking for a few minutes more, until the top is lightly browned and bubbling.

Let the lasagna stand for at least 15 minutes before serving so that it can cool a bit to serving temperature and “set”. Sliced with a flat edged spatula and lift out serving-sized portions.

Technorati Tags: lasagna, pasta, dinner, casserole, main dish, recipe, italian food

Be Sociable, Share!

•