Originally Posted by AliceQ
I'm also the Home Ec Club advisor at the high school where I work. We meet after school once a week for 90 minutes. They want to make lasagna. I need something that doesn't take an hour to bake and I would prefer to be able to use uncooked noodles. Thanks for any help.
This is easy to make 1 day, and cook the next.
Red And Green Lasagna
In this convenient dish, you don't even have to precook the pasta. layered with cheese and a rich vegetable sauce, it cooks as the casserole bakes.
Preparation time: about 35 minutes.
Cookinq time: about 20 minutes.
Baking time: about I hour.
Makes 6 to 8 servings
Prepare tomato-mushroom sauce-
1 t. EVOO 2 1/2 t. dry basil
2 large onions (chopped fine) 16 oz.can tomato sauce
1 large red bell pepper (chopped) 6 0z. can tomato paste
8 oz. mushrooms (chopped) 1 T. soy sauce
3 cloves garlic (minced) 1/2c. dry red wine
Cook vegetables in EVOO 15-20 minutes until all liquid is gone. Add wet items, cook to a boil, use hot.
1 large egg 1/4 t. pepper
1 large egg white 1/3 c. grated Romano Cheese
1 (10 oz.) pkg. frozen spinach (thaw 1/8 t. nutmeg
and squeeze dry.) 8 oz. dry lasagna noodles
2 c. low fat cottage cheese 6 oz. shredded mozzarella cheese (topping)
Stir eggs, spinach, cheeses, pepper and nutmeg.
Spread 1/4 of sauce in 9" x 13"baking dish. top with 1/3 of uncooked Lasagna noodles. Spoon on 1/3 of spinach mixture. Repeat pattern 3 more times, ending with tomato sauce. Sprinkle top with mozzarella cheese. Cover tightly, (you may refrigerate up to 1 day at this point).
Bake covered at 375 degrees for one hour if fresh, and 1 & 1/2 hour if refrigerated.
Allow to cool 15 minutes before cutting if you want the pretty presentation.
I sometimes add - green peppers, olives, even chopped or grated zucchini, and ground meat {cooled}. (I add 1 extra egg if I do, and mix into spinach mixture)
This is the easiest basic Lasagna I have ever found.
Manga!