hunybee
10-14-2008, 02:58 PM
all measurements are approximate :oops:
version one:
*regular lasagna noodles
*1 regular size container ricotta cheese (the one that is about 6 inches tall)
*1- 1 1/2 cups mozzarella cheese (do not use the "good" stuff like the buffalo mozzarella. it gets too watery. just use like kraft or bongards etc.)
*1/2 cup cottage cheese
*1 cup parmesian cheese. (you can use the fancy stuff it you want, but i just use the cheap stuff in the canisters)
*1 egg
*any spices you like. if you are in a hurry, just use an italian spice from the dollar store. otherwise, i use basil, oregano, garlic powder, onion powder, pepper, parsley, rosemary, and a little nutmeg. trust me on the nutmeg. i don't why, but it works. of course, as always, use what you like, don't use what you don't like. salt to taste
*jars of pasta sauce
****optional****
spinach if you like
***************
****optional****
if you want meat of any kind, use what ever you want, and cook it up separate, and add it in with the other ingredients.
************
boil the noodles. throw all the stuff into a big bowl, and mash/mix it all up. go ahead, use your hands. it gets mixed better that way. just remember to take off the ring, or it gets kinda gooby.
there are two ways to do the next part. i prefer the easier (big shocker) way which is to just dollop the mixture onto a noodle, and roll it up. the other way is to rinse the noodles after cooking, and pat dry with a paper towel. then spread the mixture onto the whole lenght of the noodle, and then roll it up........yah, that's what i thought.
so if you do the easier way, scoop about a serving spoon size scoop onto the noodle, and roll it up, making sure to keep the mixture from slipping put the sides. pour some sauce into the bottom of a dish. put them into rows into the dish (which of course i didn't tell you what size because i'm a dork. eyeball it. sorry). they don't need to have space between them, but just don't smash them together. they can fit a little snug. now, cover it with sauce. if you like it very saucy, use lots of sauce. if you don't, then don't
put it in the oven at about 350-375 degrees until it is done (hot and gooey in the middles and bubbley. again eyeball it) in the last few minutes of cooking, put some shredded mozarella on top and cook until brown. viola!
you now have individual portions of lasagna. enjoy! (i hope)
version one:
*regular lasagna noodles
*1 regular size container ricotta cheese (the one that is about 6 inches tall)
*1- 1 1/2 cups mozzarella cheese (do not use the "good" stuff like the buffalo mozzarella. it gets too watery. just use like kraft or bongards etc.)
*1/2 cup cottage cheese
*1 cup parmesian cheese. (you can use the fancy stuff it you want, but i just use the cheap stuff in the canisters)
*1 egg
*any spices you like. if you are in a hurry, just use an italian spice from the dollar store. otherwise, i use basil, oregano, garlic powder, onion powder, pepper, parsley, rosemary, and a little nutmeg. trust me on the nutmeg. i don't why, but it works. of course, as always, use what you like, don't use what you don't like. salt to taste
*jars of pasta sauce
****optional****
spinach if you like
***************
****optional****
if you want meat of any kind, use what ever you want, and cook it up separate, and add it in with the other ingredients.
************
boil the noodles. throw all the stuff into a big bowl, and mash/mix it all up. go ahead, use your hands. it gets mixed better that way. just remember to take off the ring, or it gets kinda gooby.
there are two ways to do the next part. i prefer the easier (big shocker) way which is to just dollop the mixture onto a noodle, and roll it up. the other way is to rinse the noodles after cooking, and pat dry with a paper towel. then spread the mixture onto the whole lenght of the noodle, and then roll it up........yah, that's what i thought.
so if you do the easier way, scoop about a serving spoon size scoop onto the noodle, and roll it up, making sure to keep the mixture from slipping put the sides. pour some sauce into the bottom of a dish. put them into rows into the dish (which of course i didn't tell you what size because i'm a dork. eyeball it. sorry). they don't need to have space between them, but just don't smash them together. they can fit a little snug. now, cover it with sauce. if you like it very saucy, use lots of sauce. if you don't, then don't
put it in the oven at about 350-375 degrees until it is done (hot and gooey in the middles and bubbley. again eyeball it) in the last few minutes of cooking, put some shredded mozarella on top and cook until brown. viola!
you now have individual portions of lasagna. enjoy! (i hope)