Don't embark on the journey if you're not willing to do what it takes to get there, use a food processor. Yes, it's a trial to process 2 cups of nonfat cottage with 9-1/2 saltine crackers, once smooth add a teaspoon of dried basil, two teaspoons of dried parsley. Continue to include an egg, a cup-and-a-half mozzerella, over a cup of Parm, just shy of two...1/4 tsp each of salt and pepper.
This is your lasagna cheese mixture which you'll roll into twelve cooked lasagna noodles, drained, rinsed, and cooled.
For the sauce brown a pound of ground pork with half an onion and two minced cloves of garlic, a teaspoon of salt, half teaspoon of pepper. Add two 15-oz cans diced tomatoes and 15 ounces of sauce to a teaspoon basil, 1/2 teaspoon oregano, 1/4 teaspoon thyme. Simmer 10-15.
Roll up cheese mixture drizzled in sauce over noodles, following Mel's method exactly. Cover greased dish with one cup sauce, seam side down, drizzle sauce, sprinkle cheeses.
At 350 covered with sprayed foil for thirty-five minutes, uncovered for ten, rest ten. Eat!
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