Lasagna, Italian style, from n, half-Italian

[Guest guest]

I am half Italian; my mother was Italian; whole family was, so here goes.Cook the Lasagna pasta to al dente--or even less;Start layering it in a baking pan; you can use mushrooms,meat, varieties of Italian cheese, cubed tomatoes, or anycombination thereof.Bake it at about 350 degrees until it bubbles; sprinkle Parmigiano-Regiano cheese (grated) on the top.Cover it with aluminum foil and let the cheese melt.There are thousands and thousands of variations on this,mostly with Ricotta cheese. Tomatoes are not necessary.My personal favorite is mushroom and Ricotta with lotsand lots or Pargmigiano-Regiano cheese on top--lots.My mother's surname was Cesana ("chesahnah"),Love to you all,nP.S. If you

are using a cream sauce or a tomatoe sauce,even a cheese (ricotta)-based sauce, the pasta can be UNcooked if the sauce makes up a lot of the dish, in whichcase, one bakes it at about 325 degrees until the pasta issoft and the cheeses bubbline. . . M.~

[Guest guest]

I make a very easy lower-fat vegetarian lasagna...

Precook the noodles, layer them in the pan. Cook a mixture of onion, garlic, and spinach. Layer that, some fat-free cottage cheese (small curd) 50/50 with ricotta, tomato sauce, more noodles...etc...top with cheese and bake. Yummy and easy.

 ~*~Hugs~*~

~*~Akiba~*~

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Lasagna, Italian style, from n, half-Italian

I am half Italian; my mother was Italian; whole family was, so here goes.Cook the Lasagna pasta to al dente--or even less;Start layering it in a baking pan; you can use mushrooms,meat, varieties of Italian cheese, cubed tomatoes, or anycombination thereof.Bake it at about 350 degrees until it bubbles; sprinkle Parmigiano-Regiano cheese (grated) on the top.Cover it with aluminum foil and let the cheese melt.There are thousands and thousands of variations on this,mostly with Ricotta cheese. Tomatoes are not necessary.My personal favorite is mushroom and Ricotta with lotsand lots or Pargmigiano-Regiano cheese on top--lots.My mother's surname was Cesana ("chesahnah"),Love to you all,nP.S. If you are using a cream sauce or a tomatoe sauce,even a cheese (ricotta)-based sauce, the pasta can be UNcooked if the sauce makes up a lot of the dish, in whichcase, one bakes it at about 325 degrees until the pasta issoft and the cheeses bubbline. . . M.~

[Guest guest]

Yum, n! That sounds just delish! I'm going to do a meat lasagna, but might mince up some veggies and sneak them in. I didn't know to put the foil on after the baking to melt the Parmesan; good idea.My daughter, Kara, is going to make garlic bread and a Caesar salad to go with.Thanks, n.Love, Kate,whose mother-in-law's maiden name was DeFiore (of the Flowers).To: MSersLife Sent: Wed, December 22, 2010 5:03:28 PMSubject: Lasagna, Italian style, from n, half-Italian

I am half Italian; my mother was Italian; whole family was, so here goes.Cook the Lasagna pasta to al dente--or even less;Start layering it in a baking pan; you can use mushrooms,meat, varieties of Italian cheese, cubed tomatoes, or anycombination thereof.Bake it at about 350 degrees until it bubbles; sprinkle Parmigiano-Regiano cheese (grated) on the top.Cover it with aluminum foil and let the cheese melt.There are thousands and thousands of variations on this,mostly with Ricotta cheese. Tomatoes are not necessary.My personal favorite is mushroom and Ricotta with lotsand lots or Pargmigiano-Regiano cheese on top--lots.My mother's surname was Cesana ("chesahnah"),Love to you all,nP.S. If you

are using a cream sauce or a tomatoe sauce,even a cheese (ricotta)-based sauce, the pasta can be UNcooked if the sauce makes up a lot of the dish, in whichcase, one bakes it at about 325 degrees until the pasta issoft and the cheeses bubbline. . . M.~

[Guest guest]

I always use mozzarella along with the ricotta. Thanks for sharing this recipe, Akiba.love, KateTo: MSersLife Sent: Thu, December 23, 2010 2:28:39 AMSubject: Re: Lasagna, Italian style, from n, half-Italian

I make a very easy lower-fat vegetarian lasagna...

Precook the noodles, layer them in the pan. Cook a mixture of onion, garlic, and spinach. Layer that, some fat-free cottage cheese (small curd) 50/50 with ricotta, tomato sauce, more noodles...etc...top with cheese and bake. Yummy and easy.

 ~*~Hugs~*~

~*~Akiba~*~

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Lasagna, Italian style, from n, half-Italian

I am half Italian; my mother was Italian; whole family was, so here goes.Cook the Lasagna pasta to al dente--or even less;Start layering it in a baking pan; you can use mushrooms,meat, varieties of Italian cheese, cubed tomatoes, or anycombination thereof.Bake it at about 350 degrees until it bubbles; sprinkle Parmigiano-Regiano cheese (grated) on the top.Cover it with aluminum foil and let the cheese melt.There are thousands and thousands of variations on this,mostly with Ricotta cheese. Tomatoes are not necessary.My personal favorite is mushroom and Ricotta with lotsand lots or Pargmigiano-Regiano cheese on top--lots.My mother's surname was Cesana ("chesahnah"),Love to you all,nP.S. If you are using a cream sauce or a tomatoe sauce,even a cheese (ricotta)-based sauce, the pasta can be UNcooked if the sauce makes up a lot of the dish, in

whichcase, one bakes it at about 325 degrees until the pasta issoft and the cheeses bubbline. . . M.~

[Guest guest]

I top it with Mozz and Parm. Let them melt and get all bubbly and yummy!

 ~*~Hugs~*~

~*~Akiba~*~

http://www.affiliates-natural-salt-lamps.com/pages/156.php

-- Lasagna, Italian style, from n, half-Italian

I am half Italian; my mother was Italian; whole family was, so here goes.Cook the Lasagna pasta to al dente--or even less;Start layering it in a baking pan; you can use mushrooms,meat, varieties of Italian cheese, cubed tomatoes, or anycombination thereof.Bake it at about 350 degrees until it bubbles; sprinkle Parmigiano-Regiano cheese (grated) on the top.Cover it with aluminum foil and let the cheese melt.There are thousands and thousands of variations on this,mostly with Ricotta cheese. Tomatoes are not necessary.My personal favorite is mushroom and Ricotta with lotsand lots or Pargmigiano-Regiano cheese on top--lots.My mother's surname was Cesana ("chesahnah"),Love to you all,nP.S. If you are using a cream sauce or a tomatoe sauce,even a cheese (ricotta)-based sauce, the pasta can be UNcooked if the sauce makes up a lot of the dish, in whichcase, one bakes it at about 325 degrees until the pasta issoft and the cheeses bubbline. . . M.~

[Guest guest]

Dear Kate, you are so kind. . . and no one noticed that I, who am half Italian, left out the herbs,the challots, the garlic, the onions in my list of ingredients!I guess my only excuse is that both sides of my family are jewish,but that is NO excuse!Love to you, Kate, and to all the "kids,"nTo: MSersLife Sent: Thu, December 23, 2010 11:12:34 AMSubject: Re: Lasagna, Italian style, from n, half-Italian

Yum, n! That sounds just delish! I'm going to do a meat lasagna, but might mince up some veggies and sneak them in. I didn't know to put the foil on after the baking to melt the Parmesan; good idea.My daughter, Kara, is going to make garlic bread and a Caesar salad to go with.Thanks, n.Love, Kate,whose mother-in-law's maiden name was DeFiore (of the Flowers).To: MSersLife Sent: Wed, December 22, 2010 5:03:28 PMSubject: Lasagna, Italian style, from n, half-Italian

I am half Italian; my mother was Italian; whole family was, so here goes.Cook the Lasagna pasta to al dente--or even less;Start layering it in a baking pan; you can use mushrooms,meat, varieties of Italian cheese, cubed tomatoes, or anycombination thereof.Bake it at about 350 degrees until it bubbles; sprinkle Parmigiano-Regiano cheese (grated) on the top.Cover it with aluminum foil and let the cheese melt.There are thousands and thousands of variations on this,mostly with Ricotta cheese. Tomatoes are not necessary.My personal favorite is mushroom and Ricotta with lotsand lots or Pargmigiano-Regiano cheese on top--lots.My mother's surname was Cesana ("chesahnah"),Love to you all,nP.S. If you

are using a cream sauce or a tomatoe sauce,even a cheese (ricotta)-based sauce, the pasta can be UNcooked if the sauce makes up a lot of the dish, in whichcase, one bakes it at about 325 degrees until the pasta issoft and the cheeses bubbline. . . M.~