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Ingredients to make one eight inch by
thirteen inch pan of lasagna: Preheat oven to 425 F. or 220 C.
Ingredients:
Noodles:
- 4 ounces or 125 grams of
dry lasagna noodles
Tomato sauce:
- 6 ounce (200 gram) can of
tomato pieces
- 4 ounce (125 gram) can of
tomato sauce
- Seasonings for sauce:
oregano, garlic powder, pepper
Vegetables:
- 4 ounces fresh mushrooms
sliced thin, 4 ounces zucchini sliced thin, or other veg of choice
Cheeses:
- 8 ounce (225 gram) tub of
ricotta cheese
- 4 ounces (125 gram) grated parmesan cheese
- 8 ounces (225 gram) shredded mozzarella cheese
Preparation:
Boil lasagna noodles in water
with a dash of vegetable oil for 2 minutes, drain and soak in cold water till
ready to use.
Make tomato sauce:
Sauté vegetables in a bit of
olive oil for one minute, add in tomato chunks, tomato
sauce and seasonings and heat through.
Assemble ingredients:
Spray non-stick coating on 8
inch by 13 inch baking dish. Spoon half tomato sauce mixture
over bottom. Lay on half the cooked noodles to cover sauce. Spoon on dollops of ricotta cheese. Sprinkle on garlic
powder. Lay on 2nd layer of noodles. Cover with remaining sauce
mixture. Sprinkle on parmesan cheese. Sprinkle on mozzarella cheese.
Bake at 425 degrees Fahrenheit or 220 degrees Celsius for 15 minutes till top is nicely browned, like in
photo, and ingredients are bubbling. Remove from oven and let set to settle for
10 minutes. Cut into squares before serving.
Recipe and photo by Susan
Helene Kramer
Copyright 2017 Susan Helene
Kramer
Santa Barbara, California USA
Amsterdam, The Netherlands
Published by Creations in Consciousness
email: susan@susankramer.com
web site: http://www.susankramer.com
page created October 13,
2017