Friday 7/23 "Lasagna"

Quick Fix Robin Miller

Lasagna
• 4 cups ricotta cheese (regular or part-skim) ($3.39)
• 8 ounces grated mozzarella cheese (regular or part-skim), divided (already purchased)
• 1 egg (already purchased)
• 1/2 teaspoon ground black pepper
• 12 uncooked lasagna noodles ($1.99)
• 1/4 cup grated Parmesan or Romano (already purchased)

*Meat filling prepared earlier

Directions

In a large bowl, combine ricotta, half of the mozzarella, egg, and black pepper. Mix well.

Pour 1 cup of the meat sauce in the bottom of a 13 by 9-inch lasagna pan. Arrange 4 UNCOOKED lasagna noodles on top of sauce, overlapping noodles slightly to cover the bottom. Spoon half of the cheese mixture over noodles. Top with 1 1/2 cups of meat sauce and 4 more noodles. Top second layer of noodles with remaining cheese mixture, 1 1/2 cups of meat sauce and 4 more noodles. Top noodles with 1 1/2 cups of meat sauce and remaining mozzarella cheese. Top with Parmesan cheese.
Cover with foil and bake 45 minutes. Uncover and bake 15 more minutes, until top is golden and bubbly. Let stand 5 minutes before slicing.



The verdict: Only $5.38 to make! I have to say, I think I like this cooking in bulk thing. Lasagna has always seemed so difficult and chichi to me, but I did it! And it was good! Everyone loved it!