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Receta Green And Red Lasagna
by Global Cookbook

Green And Red Lasagna
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Ingredientes

  • 1 lb Red tomatoes
  • 1 lb Green tomatoes
  • 2 Tbsp. Extra virgin olive oil, divided
  • 2 x Chopped garlic cloves
  • 2 Tbsp. Dry bread crumbs
  • 1/4 tsp Salt
  • 1/2 c. Shredded fresh basil leaves
  • 9 x Lasagna noodles
  • 1 ct (15z) light Ricotta cheese
  • 2/3 c. Freshly grated Parmesan Cheese Black pepper

Direcciones

  1. Dip red tomatoes in boiling water for 30 seconds, then slip off peels. Chop both red & green tomatoes into 1/2" pcs. Heat 1 1/2 Tbls. oil into heavy pan. Add in garlic & saute/fry' till fragrant, then stir in tomatoes. Cook, partially covered, over medium heat for 15-20 min, till tomatoes have begun to soften. Remove from heat & stir in bread crumbs, salt & basil. Set aside. Cook lasagna noodles in boiling water for about 10 min. Meanwhile, mix ricotta with all but 3 Tbls. of the Parmesan & set aside. Drain noodles, then place in a large bowl of cool water to that 1/2 Tbls. oil has been added.
  2. Smear a little of the tomato sauce on the bottom of a 13*9" pan which has been coated with vegetable oil spray. Lay 3 lasagna noodles, side by side, atop the sauce. Spread half of the cheese mix over noodles, then top with a third of the sauce. Sprinkle with black pepper. Repeat layer once. Top with remaining noodles & remaining sauce. Sprinkle reserved Parmesan cheese over top. Bake in 375 oven for about 20 min or possibly till golden.