Monday, December 14, 2009


This recipe is from Moosewood Cookbook, New Revised Edition by Mollie Katzen
  • 1 batch Italian Tomato Sauce (pg 80) (Audrey used canned)
  • 12 lasagna noodles, half-cooked
  • 1 1/2 to 2 cups ricotta or cottage cheese
  • 1lb grated or thinly sliced mozzarella cheese
  • at least 1/2 cup grated parmesan, romano, or asiago cheese
Audrey's Tasks:
  1. slice cheese
  2. spread sauce in pan and help assemble lasagna
  3. sprinkle parmesan cheese on top
Mom's Tasks:
  1. preheat oven
  2. assemble ingredients
  3. help Audrey assemble lasagna
  4. put lasagna in oven
Preheat oven to 375. Spread a little sauce over the bottom of the pan. Cover with a single layer of noodles (1/3 of them. Break as necessary to fit.) Place mounds of cottage cheese here and there. Use half. Add 1/3 the sauce, followed by 1/2 mozzerella, randomly scattered, then another 1/3 the noodles, and the remaining cottage cheese, followed by another 1/3 the sauce, which gets covered by the remaining mozzarella. Add every last noodle, and the final sauce. Sprinkle the parmesan over the top. Bake for 45 minutes. Cover loosely with foil toward the end of the baking, if it is getting too brown. Let stand 10 minutes before serving.

Audrey had a lot of fun with this recipe, especially slicing the cheese with a cheese slicer. Her mom had to guide her a bit about the placement of ingredients but other than that it was an easy recipe for her to make. Audrey's dad really liked this meal even though he does not like meatless dishes (something about Hitler and Mondays.)

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