recipe exchange
resources
Gideon’s Favorite Lasagna
Serves 8-10
1 10-oz. box chopped frozen spinach
1 lb. ricotta cheese
1 cup grated Parmesan
1 1/2 cups tomato sauce
2 cups White Sauce (see recipe below)
1 tsp. fine sea salt
1 tsp. pepper
1 lb. cooked (or no-cook) lasagna noodles
In a large bowl, combine the spinach, ricotta, half the Parmesan, and the White Sauce. Mix together well, and season to taste with salt, pepper and nutmeg.
Line the bottom of an oven-safe dish with a layer of noodles. Cover this with a portion of the spinach mixture. Sprinkle with some Parmesan, and a little tomato sauce. Repeat the layers, ending with a layer sprinkled with Parmesan. When ready to serve, bake in a preheated 350-degree oven for 20 minutes or until heated through and lightly browned.
White Sauce
3 Tbs. butter
3 Tbs. flour
2 cups milk
1 tsp. salt
Heat the butter in a small saucepan. Add the flour and whisk over medium heat until the flour begins to color. Whisk in the milk and continue stirring until the sauce is thick and bubbling. Add the salt.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
1 10-oz. box chopped frozen spinach
1 lb. ricotta cheese
1 cup grated Parmesan
1 1/2 cups tomato sauce
2 cups White Sauce (see recipe below)
1 tsp. fine sea salt
1 tsp. pepper
1 lb. cooked (or no-cook) lasagna noodles
In a large bowl, combine the spinach, ricotta, half the Parmesan, and the White Sauce. Mix together well, and season to taste with salt, pepper and nutmeg.
Line the bottom of an oven-safe dish with a layer of noodles. Cover this with a portion of the spinach mixture. Sprinkle with some Parmesan, and a little tomato sauce. Repeat the layers, ending with a layer sprinkled with Parmesan. When ready to serve, bake in a preheated 350-degree oven for 20 minutes or until heated through and lightly browned.
White Sauce
3 Tbs. butter
3 Tbs. flour
2 cups milk
1 tsp. salt
Heat the butter in a small saucepan. Add the flour and whisk over medium heat until the flour begins to color. Whisk in the milk and continue stirring until the sauce is thick and bubbling. Add the salt.
(Rebecca Ets-Hokin)
Comments
Be the first to comment!
Leave a Comment
In order to post a comment, you must first log in.
Are you looking for user registration? Or have you forgotten your password?
All