| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
8 |
To 10 serv |
INGREDIENTS
| 2 |
lb |
Part-skim ricotta cheese |
| 1/2 |
c |
Plus |
| 3 |
tb |
Sugar |
| 1/2 |
ts |
Vanilla |
| 1/4 |
ts |
Salt, plus salt for boiling the noodles |
| 1 |
cn |
(1-pound) tart cherries, drained, juice reserved |
| 2 |
ts |
Cornstarch |
| 1/2 |
ts |
Cinnamon |
| 3/4 |
lb |
Lasagne noodles (up to 1) |
|
|
Butter for greasing pan |
INSTRUCTIONS
Copyright Washington Post
Like the preceding lasagne , this dish can be assembled the night before
and baked in the morning, baked and reheated the next day, or baked, frozen
and reheated. Choose the option that best fits your schedule.
Combine the ricotta cheese, 1/2 cup of the sugar, the vanilla and 1/4
teaspoon salt and mix well. Set aside. Place the cherries in a small
saucepan. Combine the cornstarch with 1/4 cup of the reserved cherry juice.
Discard the rest of the juice. Add the cherry juice mixture and the
cinnamon to the cherries. Bring to a boil over medium heat. The mixture
will thicken. Remove and set aside to cool.
Grease a lasagne pan. Place a layer of noodles on the bottom. Cover with
1/3 of the cheese filling, then scatter 1/3 of the cherry mixture over the
cheese. Cover with another layer of noodles and repeat once. Cover the top
layer with noodles and cheese, making sure to spread the cheese over all of
the noodle layer. Then spread the remaining cherry mixture on top, leaving
a 1-inch border around the dish. Cover and refrigerate overnight (if
desired). When ready to bake, preheat the oven to 350 degrees. Bake for 35
to 45 minutes, until heated through. If reheating, bake at 350 degrees for
45 minutes.
Per serving: 334 calories, 14 gm protein, 44 gm carbohydrates, 12 gm fat,
49 mg cholesterol, 7 gm saturated fat, 187 mg sodium
Posted to FOODWINE Digest 19 Dec 96
From: Laurie Thompson <llt@GWIS2.CIRC.GWU.EDU>
Date: Thu, 19 Dec 1996 14:24:46 -0500
A Message from our Provider:
“You can spurn God’s love for only so long”