| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | Pasta | 8 | Servings |
INGREDIENTS
| 1 | Box lasagna noodles | |
| 1 | cn | (large) tomato sauce |
| 2 | ct | Cottage cheese |
| American cheese to taste | ||
| 2 | c | Water |
| 2 | layers of lasagna noodles | |
| 1 | layer of lasagna noodles |
INSTRUCTIONS
From: jewish-food Date: Wednesday, June 26, 1996 10:35AM I feel it is my personal responsibility to let everyone in the world know about my 10-minute lasagna. It requires no boiling of noodles and you can cook it in a fleishig oven because the pan is tightly sealed ( at least according to my understanding). In an aluminum lasagna tin, layer as follows: sauce cottage cheese sauce American cheese sauce rest of lasagna noodles sauce Pour 2 cups of water over the whole thing. Courage! It will look terrible. Put a sheet of tin foil over it and tightly seal it. Bake in a 425 degree oven for about 1 hour. Let it rest before cutting it so it will not fall apart. That's it. You may make any additions you wish. I have added vegetables and different seasonings according to my mood and what I find in the pantry, but it is very acceptable to children plain. JEWISH-FOOD digest 223 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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