Ultra Quick Lasagna

niedziela, 16 lutego 2014

Ultra Quick Lasagna

Time: 1 hrs 25 mins

Ingredients

  • 32 ounces tomato sauce
  • 1 garlic clove, mince
  • 1/2 cup red wine
  • 1 1/2 cups water
  • 1 teaspoon oregano
  • 2 eggs
  • 15 ounces ricotta cheese
  • 1/4 cup parmesan cheese
  • 1 lb lasagna noodle, uncooked
  • 5 cups mozzarella cheese, grated

Directions

  • 1 Preheat oven to 350. In a large bowl, combine tomato sauce, garlic, wine, water and oregano.
  • 2 In a medium bowl, beat eggs. Beat in the ricotta and parmesan cheeses.
  • 3 Pour 2 cups sauce on bottom of 9x13 pan. Alternate the lasagna, sauce, ricotta mixture, and mozzarella, making three layers ending with mozzarella.
  • 4 Cover tightly with aluminum foil. At this point it can be refigerated up to 24 hours. Bring to room temperature before baking.
  • 5 Bake 1 hour covered, remove foil and continue baking 15 more minutes or until the sauce is thickened and the noodles are tender.
  • 6 Let sit 10 minutes before cutting.

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