This is quite possibly one of my favorite things to make. I love reheating the left-overs and throwing in some zucchini. It can be made twice and one lasagna can be frozen to save for later which is very helpful when exam time comes around. Enjoy!
What you'll need:
Wooden Spoon
Large Mixing Bowl
8x11 or 9x13 baking dish
Tin foil
Ingredients
1 large container of ricotta cheese
1 bag of shredded mozzarella
2 palm-fulls of Italian seasoning
1 egg
2 jars red pasta sauce
1 box of NO-BOIL lasagna noodles (very important)
How to:
Before starting, preheat the oven to 350 degrees.
1. In a mixing bowl, combine the container of ricotta cheese, half of the shredded mozzarella bag, the Italian seasoning and egg. Mix these together until everything is incorporated well.
2. In your baking dish, pour enough pasta sauce in to cover the bottom--you should not be able to see any of the dish.
3. Layer your noodles on top of the pasta, making sure the noodles are completely covered in sauce. How many noodles you need will depend on your dish size.
4. Next, take a scoop of your cheese mixture you made in step 1 and put that on top of your noodles, making sure that this layer is relatively even.
5. Add another layer of noodles on top of the cheese, followed by another layer of pasta sauce. Repeat this process until you near the top of your dish.
6. After your final layer of cheese, put pasta sauce over this layer of cheese, followed by a layer of noodles and then another layer of pasta sauce. This layer of sauce can be thick so as to make the noodles cook thoroughly.
7. Add the remaining mozzarella cheese on top of the pasta sauce in an even layer.
8. Cover the lasagna dish with the tin foil and put your lasagna in the oven. Let it cook for 45 minutes. Remove the cover and put it back in the oven for 5 minutes, allowing the cheese to become bubbly.
Once you take it out of the oven (after 50 minutes), let it sit for 10-15 minutes before you serve it!
Enjoy!
**If you wanted to add spinach, zucchini or eggplant to this, you would include these slices/leaves of vegetables in your pasta sauce layers. You can also add sausage or meat--if this is the case, brown your meat on the stove and add the meat to the pasta sauce layers of the lasagna.
Wednesday, August 4, 2010
Sunday, August 1, 2010
Creamy Mushroom Rotini
Regular spaghetti gets old. plain-old pasta and red sauce. Boringgggg. Here is a recipe that spices any kind of pasta up and is fancy, inexpensive and delicious!
What you'll need:
Pasta boiling pot
Sautee pan/skillet
Small pot (quart sized)
2 Wooden Spoons
Ingredients
3/4 box of rotini pasta (you can use any kind but this is what I recommend!)
1 package of baby portabello mushrooms
3 cups of spinach
1 jar of mushroom alfredo sauce
3 TBS olive oil
3 cloves garlic, finely chopped
1/4 cup white cooking wine or white wine if you are of age to buy it!
1/2 onion, cut into thin, long pieces
2 palm-fulls of italian seasoning
**This will make four servings. Enough for three friends or leftovers for lunch!
How to:
1. Pour contents of alfredo sauce in to small quart-sized pot and set to LOW heat on your stove.
2. In your skillet/sautee pan, put 3 TBS olive oil, garlic and onion in. Move these around with a wooden spoon until the onion becomes limp and translucent.
3. Fill your pasta pot up in between pushing the onions/garlic around and set that to HIGH on the stove and wait for it to boil.
4. Back to the skillet. Your onions should be translucent/clear now. Add the package of mushrooms to the pan and push them around with the wooden spoon until they shrink and become limp.
5. Water boiling yet? If so, add 3/4 of the box of pasta of your choice to the water.
6. Cook the pasta.
7. The mushrooms should be a bit smaller and limper now. Here's where you can add some white wine to the mushrooms. I recommend white cooking wine or your favorite white wine. Add your spinach and push the spinach around with the wooden spoon too. The spinach will begin to shrink (good!) the warmer it gets.
8. Pasta finished cooking? Fish a piece out with a spoon (NOT YOUR HAND) and taste it. If it's chewy enough, drain the pasta.
9. Put the pasta on the plate, followed by two scoops of alfredo sauce and finally a healthy helping of mushroom-spinach deliciousness.
ENJOY!
What you'll need:
Pasta boiling pot
Sautee pan/skillet
Small pot (quart sized)
2 Wooden Spoons
Ingredients
3/4 box of rotini pasta (you can use any kind but this is what I recommend!)
1 package of baby portabello mushrooms
3 cups of spinach
1 jar of mushroom alfredo sauce
3 TBS olive oil
3 cloves garlic, finely chopped
1/4 cup white cooking wine or white wine if you are of age to buy it!
1/2 onion, cut into thin, long pieces
2 palm-fulls of italian seasoning
**This will make four servings. Enough for three friends or leftovers for lunch!
How to:
1. Pour contents of alfredo sauce in to small quart-sized pot and set to LOW heat on your stove.
2. In your skillet/sautee pan, put 3 TBS olive oil, garlic and onion in. Move these around with a wooden spoon until the onion becomes limp and translucent.
3. Fill your pasta pot up in between pushing the onions/garlic around and set that to HIGH on the stove and wait for it to boil.
4. Back to the skillet. Your onions should be translucent/clear now. Add the package of mushrooms to the pan and push them around with the wooden spoon until they shrink and become limp.
5. Water boiling yet? If so, add 3/4 of the box of pasta of your choice to the water.
6. Cook the pasta.
7. The mushrooms should be a bit smaller and limper now. Here's where you can add some white wine to the mushrooms. I recommend white cooking wine or your favorite white wine. Add your spinach and push the spinach around with the wooden spoon too. The spinach will begin to shrink (good!) the warmer it gets.
8. Pasta finished cooking? Fish a piece out with a spoon (NOT YOUR HAND) and taste it. If it's chewy enough, drain the pasta.
9. Put the pasta on the plate, followed by two scoops of alfredo sauce and finally a healthy helping of mushroom-spinach deliciousness.
ENJOY!
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