Saturday, October 24, 2009


I make my lasagna without ricotta cheese because that's how my parents made it.

Spaghetti Sauce (I use meat sauce for this)
2 cups shredded Italian 5-cheese blend
2 cups shredded Mozzerella
1 package of lasagna noddles
Optional: 1 zucchini, sliced into circles

Boil the lasagna noodles as directed on package, if necessary. Spread a thin layer of spaghetti sauce on the bottom of the pan or casserole dish (depending on the size of your dish this recipe makes 1 9x13 pan or 2 smaller pans). Alternate layers of noodles, sauce, (zucchini) and cheese. Top with the remaining cheese. You can refrigerate for a day before cooking if necessary. Bake 350 for 30 minutes uncovered plus an additional 15 minutes covered (30 minutes if previously refrigerated).

Makes 6-8 servings

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