Mom's Lasagna Recipes transcribed or provided by Uncorked.org |
| garlic, minced to taste 1 medium onion, diced 1 green pepper, chopped 3 stalks celery, chopped olive oil (2-3 tablespoons) 32 oz. can of whole tomatoes 15 oz. can tomato sauce 4 tablespoons parsley 2 teaspoons basil black pepper to taste 1 teaspoon tarragon Vegetables:
32 oz. ricotta cheese Sauté garlic, onion, chopped green pepper and 3 stalks of chopped celery in olive oil. Add tomatoes, tomato sauce, 3T parsley, basil, black pepper and tarragon. Simmer until you've got something close to spaghetti sauce and then add the fresh chopped vegetables. Let the vegetables simmer and cook the lasagna noodles. Prepare the cheeses by mixing together ricotta, parmesan, mozzarella, 1T parsley and oregano. Put a layer of noodles in the baking pan. Add a layer of the sauce with vegetables, then dollops of cheese. Add another layer of noodles, sauce, cheese. Then, a final layer of noodles, some more sauce, more cheese, and finally sprinkle parmesan cheese of the top. Make sure the edges of the noodles are covered or they will become crunch. Bake at 350 degrees for about an hour and then eat! Lyn notes: Fresh herbs are better than dried herbs of course. Also, I often substitute low- or no-fat cheeses to make it a bit healthier. Adjust all the spices to taste. For veggies, I use what's listed, but will sometimes add spinach (tasty, and gives the lasagna some color), yellow peppers, or red peppers. The sauce itself is very good and makes a nice fresh spaghetti sauce. Also, using fresh tomatoes is good, too, although I don't often bother. |