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(Ingredients)
(Ingredients)
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== Ingredients ==
+
== '''''Ingredients''''' ==
   
* 10''' oz. ricotta cheese'''
+
* '''''10 oz. ricotta cheese'''''
* 16'''oz. cottage cheese'''
+
* '''''16oz. cottage cheese'''''
* 1''' Jar Prego® Sauce'''
+
* '''''1 Jar Prego® Sauce'''''
* 12''' lasagna noodles, cooked and drained'''
+
* '''''12 lasagna noodles, cooked and drained'''''
* 1 '''bag finely shredded Mozzarella Cheese'''
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* '''''1 bag finely shredded Mozzarella Cheese'''''
*Italian seasoning
+
*'''''Italian seasoning'''''
   
 
'''1. Preheat the oven to 350 degrees F.'''
 
'''1. Preheat the oven to 350 degrees F.'''
'''2. Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, Mix the Ricotta and the Cottage cheeses together. Layer the cheese (all 3 types), meat, and sauce on top of the lasagna noodles. Continue layering on top of noodles until all of the noodle are gone. Sprinkle the Italian and mozzarella cheese on top of the lasagna. '''
 
'''3. Bake at 350 degrees F for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven.''''''''
 
   
  +
'''2. Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, Mix the Ricotta and the Cottage cheeses together. Layer the cheese (all 3 types), meat, and sauce on top of the lasagna noodles. Continue layering on top of noodles until all of the noodle are gone. Sprinkle the Italian and mozzarella cheese on top of the lasagna. '''
   
  +
'''3. Bake at 350 degrees F for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven.'''''<nowiki/>''
   
Yes, you are correct about the limited
+
Yes, you are correct about the limited ingredients...my Italian Mom always used Riccotta Cheese with eggs,  parsley, some parma cheese or romano cheese, some salt and a tablespoon<nowiki> </nowiki>of sugar. Also, don't forget to put Mozzeralla cheese on top of each layer.  Spray aluminum foil with Pam to prevent sticking to the cheese when baking...this is what I do too, and don't forget to make your own Italian sauce...the jarred type might do in a pinch...but not for me...ha ha
ingredients......my Italian Mom always used Riccotta Cheese with eggs, 
 
parsley, some parma cheese or romano  cheese, some salt and a tablespoon
 
<nowiki> </nowiki>of sugar.  Also dont's forget to put Mozzeralla cheese on top of each
 
layer.   Spray aluminum foil with Pam to prevent sticking to the cheese
 
when baking....this is what I do too, and don't forget to make your own
 
Italian sauce......the jarred type might do in a pinch..............but
 
not for me...ha ha
 
   
 
''<nowiki/>''
 
''<nowiki/>''

Revision as of 02:08, March 21, 2018

Ricotta cheese lasagna

Prep Time: 15 minutes

Cook Time: 45 minutes

Yields: 10 servings

Description

Kami Jo's families favorite


Ingredients

  • 10 oz. ricotta cheese
  • 16oz. cottage cheese
  • 1 Jar Prego® Sauce
  • 12 lasagna noodles, cooked and drained
  • 1 bag finely shredded Mozzarella Cheese
  • Italian seasoning

1. Preheat the oven to 350 degrees F.

2. Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, Mix the Ricotta and the Cottage cheeses together. Layer the cheese (all 3 types), meat, and sauce on top of the lasagna noodles. Continue layering on top of noodles until all of the noodle are gone. Sprinkle the Italian and mozzarella cheese on top of the lasagna.

3. Bake at 350 degrees F for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven.

Yes, you are correct about the limited ingredients...my Italian Mom always used Riccotta Cheese with eggs,  parsley, some parma cheese or romano cheese, some salt and a tablespoon of sugar. Also, don't forget to put Mozzeralla cheese on top of each layer.  Spray aluminum foil with Pam to prevent sticking to the cheese when baking...this is what I do too, and don't forget to make your own Italian sauce...the jarred type might do in a pinch...but not for me...ha ha

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