Vegetarian lasagne (dairy)

Yield: 8 -10

Measure Ingredient
1 Box oven ready lasagne noodles (this is the secret to quick)
1 carton Ricotta cheese
1 Egg
1 Jar spaghetti sauce
3 cups Mozerrella cheese (up to 4)
Parmesan cheese

Mix the riccotta and the egg. You may season with basil and oregano if you like.

Spread a little spaghetti sauce on the bottom of a microwave safe 9x13 pan.

Add 1 layer of noodles (as directed on the package). Top with ½ or ⅓ of the ricotta cheese (depending on how many layers of noodles you want), some mozerrella, and some more sauce. Repeat the layers until you run out of ricotta. Top with another layer of noodles.

Cover with plastic wrap and microwave on high 15 minutes. Carefully remove wrap, add a layer of mozerella and sprinkle some parmesan. Microwave 4 more minutes or until cheese is bubbly.

Leftovers freeze well.

(My husband commented last night that he likes the new streamlined lasagne better than the old oven version. I use the same recipe, just different noodles and cook in the microwave instead of the oven. You could use whatever recipe you like best and switch to these noodles and cook in 15 minutes.)

Posted to JEWISH-FOOD digest V97 #036 by "Marsha Lefko" <mlefko@...> on Jan 30, 1997.

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