Sunday, January 30, 2011

Corning Ware French White with Lasagna

It came, I used it. It was nice. Very beautiful looking stoneware. No lid, so I have to use Saran wrap, cause you know the Bberg's aren't eating a full 9x13 of lasagna in a sitting.

Have a done a regular lasagna?

1 can of crushed tomatoes
1 sliced up green bell pepper (just cause I had one)
2 to 4 cloves of garlic minced or finely chopped
olive oil
salt, pepper, basil
1 pound of whole wheat lasagna noodles
2 cups of shredded mozzarella
1 thing of fat free cottage cheese (like the bigger container)
1 egg
more salt, pepper, basil and now some nutmeg
1 cup of shredded parm

Cook up the garlic and peppers in the olive oil. Add the crushed tomatoes with some salt, pepper and basil. Cook for awhile, about 15 to 20 minutes.

While that is going, in a larger bowl, stir together the mozzarella, cottage cheese, egg, salt, pepper, basil and nutmeg.

Now, to assemble.

In your new 9x13 Corning Ware, cover the bottom with some olive oil. I use my fingers to spread it all around. Then put some of the red sauce on top of it. Wet the noodles, start to layer. I don't use "no-boil" or anything, I just get them wet before I begin the layer, and I have never had a problem with it. So, noodles, half the cottage cheese mix, red sauce, noodles, last half of the cottage cheese mix, red sauce, noodles, what is left of the red sauce, then the parm cheese.

At this point, I usually put it in the fridge and wait till dinner. You can even do this the night before. Then, bake at 350 for 45 minute with foil on top. Take the foil off after 45 minutes, and cook for another 15 minutes to get the parm all bubbly.

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