| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Jewish |
Jewish, Vegetables, 1, Pasta |
8 |
Servings |
INGREDIENTS
| 1 |
|
Chopped onion |
| 2 |
|
Cloves garlic, minced |
| 2 |
tb |
Vegetable oil |
| 1 |
cn |
(35 oz) plum tomatoes |
| 1 |
cn |
(12 oz) tomato paste |
| 1/2 |
c |
Chopped parsley |
| 2 |
tb |
Fresh basil, chopped |
| 1/4 |
ts |
Oregano |
|
|
Salt, to taste |
|
|
Freshly ground black pepper, to taste |
| 1 |
ts |
Sugar |
| 1 |
lb |
Muenster cheese, cubed |
| 1 1/2 |
lb |
Ricotta cheese |
| 3 |
|
Eggs, lightly beaten |
| 3/4 |
lb |
Lasagna noodles |
INSTRUCTIONS
Saute the onion and the garlic in the oil, add the tomatoes, tomato paste,
half the parsley, basil, oregano, salt, pepper and sugar. Simmer covered
for 40 minutes. Mix the cheeses, eggs and the remaining parsley in a bowl.
Put a small amount of the sauce in the bottom of a 13 x 9 pyrex dish .
Cover with a layer of uncooked lasagna noodles, then a layer of cheese.
Repeat once and pour the sauce over the top. If the sauce, as it seeps
down, does not come halfway up the side of the lasagna add a little water.
Bake in a preheated 325 degree oven for 1 hour. Source: Book of Jewish
Cooking in America by Joan Nathan
Recipe by: Joan Nathan Posted to TNT - Prodigy's Recipe Exchange Newsletter
by MarySpero@prodigy.com (MS MARY E SPERO) on Apr 12, 1997
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”