BabyUniversity.com - Baby and parenting forums and reviews - Reply to Topic
Thread: Vegetable Lasagna Reply to Thread
Title:
Message:
Trackback:
Send Trackbacks to (Separate multiple URLs with spaces) :
Post Icons
You may choose an icon for your message from the following list:
 

Register Now

In order to be able to post messages on the BabyUniversity.com - Baby and parenting forums and reviews forums, you must first register.
Please enter your desired user name, your email address and other required details in the form below.
User Name:
If you do not want to register, fill this field only and the name will be used as user name for your post.
Password
Please enter a password for your user account. Note that passwords are case-sensitive.
Password:
Confirm Password:
Email Address
Please enter a valid email address for yourself.
Email Address:

Log-in


  Additional Options
Miscellaneous Options

  Topic Review (Newest First)
05-18-2004 02:57 PM
Tara Sounds good. Thanks Libby!
05-18-2004 02:35 PM
libbym26 This is good...after you bake it...it tastes just like it was fresh.
05-18-2004 12:30 PM
Cheyanne I have only ever tried frozen lasagna.(yuck)
05-18-2004 12:20 PM
libbym26 Great recipe
10-23-2003 12:59 PM
libbym26 This recipe is great for expecting moms or moms on the go.
I used mozerlla (sp?) cheese instead of fontina.
I got the recipe from Everyday Foods by Martha Stewart

4 cups (32 ounces) whole-milk ricotta cheese
2 large eggs
salt and pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups store-bought or homemade tomato sauce
12 no-boil lasagna noodles (8 ounces)
1 pound fontina cheese, shredded (4 cups)

1. Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach and stir well to combine.
2. Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce, sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. if freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
3. Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.

The uncooked lasagna will keep for up to two months in the freezer.

Posting Rules  
You may post new threads
You may post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off