serves 12
(recipe given to me by an old boss at Braun Intertec)
1 8 oz container ricotta cheese
1 8 oz container cottage cheese
handful of fresh spinach
carton of mushrooms
1 16 oz jar spaghetti sauce
1 6 oz jar tomato sauce
fresh basil
9 lasagna noodles
1 lb mozzarella cheese
Parmesan cheese (grated)
1. Brown mean, drain off excess fat.
2. Add ricotta cheese, cottage cheese, tomato sauce and spaghetti sauce. Set aside.
3. Cook noodles in boiling, salted water. Grate mozzarella cheese. Rinse and cut spinach, basil and slice mushrooms. Put in bowl together.
4. Place half the noodles in 13x9x2 inch baking dish. Add half the sauce. Add half the veggies. Add half the mozzarella cheese. Repeat layers. Cover last layer with Parmesan cheese.
5. Bake at 350-375 about 30-45 minutes. Until hot and bubbly. Let stand 10 minutes before serving.
Karl's reaction - "Seems like there needs to be more red in here. Like it's missing sauce. But it still is good!"
My take - "I didn't add the tomato sauce because the recipe doesn't call for it, so that's why I added it. Definitely needs more red sauce, but it's easy to make and tastes great!"
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