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Receta Parve Lasagna
by Global Cookbook

Parve Lasagna
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Ingredientes

  • 1 c. Minced onion
  • 1 x Clove garlic, chopped
  • 1 lb Ricotta cheese
  • 3/4 c. Grated parmesan cheese
  • 3 c. Shredded mozzarella cheese
  • 2 x Pckgs (10 ounce) frzn minced spinach, thawed and liquid removed
  • 2 Tbsp. Minced fresh parsley
  • 1/4 tsp Nutmeg
  • 4 x Large eggs
  • 1 jar (27 to 32 ounce) or possibly can spaghetti or possibly marinara sauce
  •     Water
  • 1/2 pkt Lasagna noodles NOT COOKED (I prefer the less-wide ones)

Direcciones

  1. The following recipe for parve lasagne is one which started out as a recipe on the box of Golden brown Grain lasagna noodles, but over the years I've changed it just a little to suit my own family. The best part about it is you do not have to boil the lasagna noodles - an odious task, at best. Hope you like it.
  2. Combine onion, garlic, 1/2 c parmesan cheese, all remaining cheeses, spinach, parsley, nutmeg, and Large eggs.
  3. Dump sauce in large measuring c., then add in water to equal 38 fluid ounces
  4. (usually 3/4 to 1 c)
  5. Layer in lasagna pan as follows: One-third of total sauce, single layer of lasagna noodles, one-half of total cheese/spinach mix, second third of sauce, single layer of lasagna noodles, other half of cheese/spinach mix , remainder of sauce.
  6. Cover tightly with foil. [to keep foil from sticking to top of lasagna, spray the side touching the food with Pam] Bake 1 hour at 375. Remove foil . If it looks too "wet", bake another 15-20 min, uncovered. Next, sprinkle remaining 1/4 c parmesan over all, turn off oven, and let stand 15 min in oven as oven cools.