The Healthy My Ass Cookbook

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Index
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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Lasagna

This is a rich lasagna due to the use of all mozzarella cheese and no cottage or ricotta cheese.

Ingredients:

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

Directions:

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.

Notes:

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.

Serving Suggestions:

Parmesan cheese, Garlic Bread, salad, red wine, and spumoni ice cream.

Print

Other Information:

Source: Alvina Kell, mother of Jim, a friend from the seminary.

Times:
Preparation: 0:30
Cook: 0:30
Total: 1:20

Yield: 1 9x11.5x2.5" pan
Servings: 9

Nutrition Facts per Serving:
602 Calories
33g Fat (49.3% calories from fat)
33g Protein
44g Carbohydrate
5g Dietary Fiber
104mg Cholesterol
946mg Sodium.

Exchanges per Serving:
3 Grain(Starch)
3 1/2 Lean Meat
2 1/2 Vegetable
4 1/2 Fat
0 Other Carbohydrates.

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