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Making the Amanda/Barilla standard. Laying out the method here for my own reference.
Sauce
- Saute 3 cloves garlic.
- Add 2 large can crushed tomatoes.
- Add salt, sugar, pepper, and fresh herbs to taste.
- Simmer while prepping other ingredients.
Veggies
- Saute one diced onion until translucent and slightly browned, adding sugar and salt while cooking.
- Add sliced baby portabello mushrooms and cook until they lose all water.
- Set the mushroom and onion mix aside in a bowl.
- Microwave 1 pack of frozen, chopped spinach until defrosted.
- Add to the same pan and cook off water.
Cheese Mix
Just following the instructions on the pasta box :) Combine in a large bowl (not a medium bowl!):
- 2 eggs, beaten
- 1 15oz container ricotta
- 1 (2 cup) package of pre-grated Mozzarella cheese
- 1/2 cup grated or powdered Parmesan
- (optional) I have sometimes mixed the spinach in the with cheese instead of layering it separately.
Layer
- Lightly spray a large baking dish with cooking spray.
- Add a layer of sauce to the bottom of the dish.
- Layer in slightly overlapping sheets on uncooked dry lasagna pasta
- Add a layer of cheese mix.
- Add a layer of spinach.
- Add a layer of onion/mushrooms.
- Add a bit of sauce.
- Repeat. Use the next lasagna sheets to squish down the previous layers.
- When finished adding the last layer of lasagna sheets, fill in all empty space with sauce and add a layer of mixed Italian shredded cheese (usually about 2 cups).
- Bake at 375 for 50 minutes or so. Use tin foil if the cheese starts getting too browned (not always necessary).
Variations
- I'm not sure it much matters if you put the sauce on top of the lasagna or on top of the veggies layers.
- Mix the spinach in with the cheese blend.
- Be lazy and leave out the onion and mushrooms.
Whatever you do: never ever add other veggies to lasagna. Hold back on broccoli, corn, carrots, peas, etc. That's just wrong! Say no to over-vegetabling a great cheese-based dish!