Grandma
Jeanne's
Big Family Lasagna
Makes one large 13x21, or two 9x13
Prepare Noodles
In a large kettle bring to a
boil:
6 quarts of water, 1 tsp. salt and 1
tsp. olive oil
Add and boil uncovered for
only 10 minutes:
1
16 oz. box
lasagna noodles - ~22 strips bulk noodles.
Drain noodles and run cold
water over them. Lay pieces out on waxed paper.
Lasagna Filling:
Stir all together until
thoroughly mixed:
1
16oz. extra firm tofu, crumbled
2
cups mozzarella or Monterey Jack
cheese, grated
2
cups cottage cheese
2
cups ricotta cheese
½ cup
parmesan Cheese, optional
1
large onion, chopped and sautéed ( ~ 1½ cups )
1 tsp.
dried parsley or 1 Tbsp. fresh, chopped
½
tsp. garlic powder
½ tsp.
onion powder
1
tsp. salt
1 16oz. Pkg. frozen chopped spinach,
thawed and squeezed dry
Lasagna Sauce:
1 48oz. jar Prego Spaghetti Sauce with
Mushrooms
3 cups
water
1 tsp. salt
Instructions for Layering Lasagna:
1. Spread 2 cups Lasagna
Sauce evenly in bottom of 13” x 21” pan.
2. Place 4 long strips of
noodles lengthwise in bottom of pan. Must cut
some to fit with kitchen scissors to
complete the 4 full strips.
3. Spread approx. one half of the filling, over
noodles and press down.
4. Lay 7 lasagna noodles sideways over filling
(trim as needed).
5. Pour approx. 3 cups Lasagna Sauce evenly over
top of noodles.
6. Spread last 3-4 cups of filling over noodles
and press down slightly.
7. Place 4 long strips of noodles lengthwise on
top of filling to cover top.
8. Pour remaining sauce over top
noodles (approx. 5-6 cups left).
9. Sprinkle top with 1 - 2
cups of grated mozzarella or M.J. Cheese.
10. Cover with another
duplicate pan or cookie sheet. Do not place foil directly on top of tomato
sauce as it eats the aluminum in the foil and gets into the sauce.
Bake at 350 for ~ 1 hour, until
hot and bubbly. Serve hot. Refrigerate
leftovers or freeze in small individual servings containers.
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