Hi, everyone. I have been asked to share a couple of lasagna recipes. The first is one that I have made several times; the second is from a friend who has passed away. Enjoy!
Vegetable Lasagna (from Betty Crocker’s Vegetarian Cooking)
3 cups chunky-style spaghetti sauce
1 medium zucchini, shredded
6 uncooked lasagna noodles
1 cup ricotta or small curd creamed cottage cheese
1/4 cup grated Parmesan cheese
3 teaspoons chopped fresh or 1 teaspoon dried oregano leaves
2 cups shredded mozzarella cheese
Heat oven to 350 F. Mix spaghetti sauce and zucchini. Spread 1 cup of the sauce into ungreased rectangular baking dish, 11x7x1-1/2 inches. Top with three noodles. Mix ricotta cheese, Parmesan cheese, and oregano; spread over noodles in dish. Spread with 1 cup of the sauce.
Top with remaining noodles, sauce mixture, and the mozzarella cheese. Bake uncovered about 45 minutes or until hot and bubbly. Let stand 15 minutes before cutting.
(Photo of my vegetable lasagna after the first cut, served with garlic bread, taken by Jeff Cathcart. There were no leftovers.)
Ruth’s Killer Lasagna
The tricky bit with this recipe is that how much of each thing you need depends on things like the size of your pan/how many people you plan to serve. Nevertheless …
Prepared spaghetti sauce
One package each sweet, mild, and garlic Italian sausage, cut into 1/4″ slices
1″ meatballs, your favorite recipe, cut in half
Equal parts cottage cheese and ricotta, put into the blender to mix them together
Cooked lasagna noodles
The layering goes sauce, ricotta & mozzarella, noodles, meat. Repeat, but be sure to finish up with a layer of mozzarella on top.
On top of the lasagna noodles, place the meat in pretty much any order you like, but leave some gaps in between. On subsequent layers, position the meats so that they are in the gaps from the previous layers.
Bake at 350 F. until hot and bubbly. Time depends on size of pan/thickness of lasagna. Let stand 15 minutes before cutting.