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Full Online Book HomeLearning KitchenPasta And Pastasauces - Rustic Lasagna
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Pasta And Pastasauces - Rustic Lasagna Post by :Gilbert Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1095

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Pasta And Pastasauces - Rustic Lasagna

9 lasagna noodles
2 (8 oz.) cans lower-sodium tomato sauce
1 clove garlic -- minced
1 teaspoon fresh oregano or 1/4 teaspoon dried
10 ounces frozen chopped broccoli -- thawed and squeezed dry
1 cup shredded carrot
1 (15-16 oz.) container part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded part-skim Mozzarella cheese

Cook lasagna noodles according to package directions, but do not add salt. While noodles are cooking, preheat oven to 350 F. Spray a 13x9-inch baking dish with vegetable cooking spray; set aside.

In a small bowl, combine tomato sauce, garlic, and oregano. Mix well. In a medium bowl, combine broccoli, carrot, ricotta and Parmesan; mix well.

Drain noodles in a colander. Spread 1/2 cup of tomato sauce in bottom of prepared dish. Place 3 noodles on top of tomato sauce. Spread half of broccoli mixture over noodles. Spoon 1/2 cup of tomato sauce over broccoli; place 3 noodles on top.

Spread with remaining broccoli mixture; top with 1/2 cup tomato sauce. Top with remaining noodles and tomato sauce; sprinkle Mozzarella over top. Bake until bubbling, about 45 minutes. Place on a wire rack and cool for about 15 minutes; cut into squares.

Serves 8

Cook's Tip: For easier slicing, place first layer of lasagna noodles lengthwise in dish. Cut noodles for second layer to fit diagonally in pan. Finish last layer lengthwise.

For perfect lasagna noodles, undercook slightly. Then drain thoroughly in a colander and toss with a drop of vegetable oil to keep them from sticking.
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100 g. mushrooms (chopped) 2 large carrots (peeled and chopped) 1 punnet green beans (chopped) 1 punnet baby sweetcorn (chopped) 1 clove garlic (peeled and finely chopped) 1 large onion (peeled and finely chopped) tin of plum tomatoes (chopped) 1 1/2 tbsp. tomato puree large splash white wine pinch dried oregano black pepper to taste Dried lasagne sheets Sauce:50 g. butter 50 g. flour 1 pt. milk 100 g. strong cheddar cheese Preheat oven to 175° C. Put onion in a pan, fry in oil until transparent. Add the garlic, cook on a medium heat until slightly coloured.

Pasta And Pastasauces - Rosie's Lasagna Pasta And Pastasauces - Rosie's Lasagna

Pasta And Pastasauces - Rosie's Lasagna
1 lb. of ground beef 1 (16 oz. or more)jar of Ragu® spagetti sauce 1 box of lasagna noodles1 (24 oz.) container cottage cheese 2 cups of mozzerella cheese(shredded) divided 2 eggs 1/4 cup of Parmesan cheese grated salt and pepper to taste Preheat oven to 350° F . Brown ground beef in large saucepan.Put water to boil in large dutch oven. By the time the meat is browned the water should be ready for noodles, so add noodles to water, and add sauce to the browned ground beef. In the meantime, mix cottage cheese, eggs, Parmesan