Lola's Lasagne

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 442.9
  • Total Fat: 22.9 g
  • Cholesterol: 112.9 mg
  • Sodium: 947.2 mg
  • Total Carbs: 39.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 24.2 g

View full nutritional breakdown of Lola's Lasagne calories by ingredient
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Introduction

An old family recipe of ours- the notes are to make it taste just like my Mom's. An old family recipe of ours- the notes are to make it taste just like my Mom's.
Number of Servings: 6

Ingredients

    8 oz. meunster cheese, grated
    1 egg, large
    1 15 oz. container part-skim ricotta cheese (1.75 c.)
    3/4 c. grated Parmesan/Romano Cheese blend
    1/4 t. ground nutmeg
    6 lasagne noodles
    1.5 c. Francesco Rinaldi Three Cheese Pasta Sauce
    1.5 c. Francesco Meat Flavor Pasta Sauce
    (just over 1/2 jar each sauce)

Directions

Makes 6 servings

1. Boil noodles in large pot with a little oil to prevent sticking. Cook until al dente. Drain and run cold water over noodles in colander to prevent sticking.
2. In large bowl, mix Muenster cheese, egg, ricotta, parmesan cheese, and nutmeg. Mix well.
3. Mix the 2 sauces together in another bowl.
4. Spray 8x8 or 9x9 inch square pan with cooking spray. Spread a little sauce on the bottom of the pan.
5. Layer ingredients in the following order, ending with sauce. There is no need to spread the cheese mixture, since it will melt in the oven.
• Noodles (cut with scissors to fit pan if necessary)
• Cheese (drop in tablespoon-sized dollops at even intervals)
• Sauce
6. Make sure the top layer is fully covered with sauce, especially the corners and edges, so you don’t get crispy hard spots.
7. Bake, uncovered, at 375 degrees for 30 minutes or until cheese and sauce is bubbly on top. *
8. Remove from oven and let sit for 30 minutes before cutting. **

NOTES:
• The Muenster cheese is the secret ingredient in this recipe. Mozzarella will give a good texture, but the overall flavor will not be right.
• Do not use fat free or light ricotta – the taste and texture won’t be right
• Do not use fresh grated parmesan/Romano cheese. The pulverized type in the shaker container (Kraft or store brand is OK) gives the desired consistency
• You can use either type of sauce, but the combination tastes best. Loose, fresh-style sauces like Classico don’t work well in this recipe – they’re too watery. If you prefer a different brand of sauce, pick one that’s thick and a little sweet right out of the jar.
* Do not cover while baking. Covering will result in a watery mess
** Don’t get impatient and skip the post-baking rest period. It is needed so the lasagna isn’t watery when cut.
• This recipe can also be used to make 2 standard loaf pans instead of 1 square pan. It’s harder to serve cut and serve out of a loaf pan, though.
• This recipe freezes very well. Freeze after assembly – don’t bake. Defrost before baking, and make sure it’s hot all the way through before removing from the oven.



Number of Servings: 6

Recipe submitted by SparkPeople user POINDEXTRA.

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