This is a rich lasagna due to the use of all mozzarella cheese and no cottage or ricotta cheese.
|2 quarts||Red Italian Meat Sauce|
|1/4 cup||Red Wine, optional|
|1 Tbsp.||Olive Oil|
|12 noodles||Lasagna Noodles|
|1&1/2 lbs.||Mozzarella Cheese|
|1/2 cup||Grated Parmesan Cheese|
Prepare the Red Italian Meat Sauce or if the sauce is refrigerated, warm it. Optionally add Red Wine.
Preheat an oven to 375°F. Lightly brush or wipe the Olive Oil on the inside of your deepest 9x11.5" or larger pan. Prepare the Lasagna Noodles as directed on the package. Meanwhile, slice or shred the Mozzarella Cheese.
Drain most of the water from the lasagna noodles and slowly add cold water until the water is tepid and you can hold your hand in it. Remove 1/4 of the noodles, let drain, and lay flat to cover the bottom of the oiled pan. Evenly spread 1/4 of the sauce over the noodles. Cover with a layer of 1/4 of the mozzarella cheese. Sprinkle with 1/4 of the Grated Parmesan Cheese. Repeat this sequence of layers 3 more times.
Bake for 20 to 30 minutes until the sauce is bubbly and the cheese on top is browned. Remove from the oven and allow it to cool 15 to 20 minutes before serving.
The Lasagna can be assembled in advanced and either refrigerated or frozen until it is baked. If frozen, thaw at least a day in advance in the refrigerator. Refrigerated Lasagne should either be brought to room temperature prior to baking or bake covered 1 hour at 325°, then increase temperature to 375°, remove cover and bake for 15 to 20 minutes until the sauce is bubbly and the cheese on top is browned.
Parmesan cheese, Garlic Bread, salad, red wine, and spumoni ice cream.
Source: Alvina Kell, mother of Jim, a friend from the seminary.
Yield: 1 9x11.5x2.5" pan
Nutrition Facts per Serving:
33g Fat (49.3% calories from fat)
5g Dietary Fiber
Exchanges per Serving:
3 1/2 Lean Meat
2 1/2 Vegetable
4 1/2 Fat
0 Other Carbohydrates.
Copyright 2006-2018 by Keith Langeneckert. All rights reserved. Contact WebMaster.