ingredients
Meat Sauce:
1 batch Slow Cooker Meat Sauce
Cheese Layer:
8 oz pkg light cream cheese, room temperature
16 oz part skim ricotta
1 egg
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1 tsp black pepper
2 cups shredded Italian-blend cheeses (mozz, asiago, parmesan, etc)
Pasta:
1 lb lasagna noodles
Topping:
2 cups shredded mozzarella cheese, part skim
Directions:
1. Make the Slow cooker meat sauce the day before. (or 6-7 cups of your favorite italian meat sauce)
2. In a medium bowl with hand mixer, cream together cream cheese, ricotta, and egg. Add seasonings. Hand fold in shredded cheese.
3. Boil, noodles to al dente.
4. Pre-heat oven to 350 degrees. Bring all three parts together with your cooking sprayed LARGE casserole baking dish and layer as follows:
A small amount of sauce in bottom
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix (will have to sort of dollop it on)
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix
Layer of noodles
Rest of meat sauce
Top with the 2 cups of mozzarella
5. Bake at 350 degrees for 1 hour or until lasagna is bubbling at edges and cheese is nicely browned. Cook's hint: Place casserol dish on a rimmed baking sheet just in case the lasagna gets a little too enthusiastic with it's bubbling and takes a nose-dive off the side.
Can be made ahead and refrigerated. If going from fridge to oven, add 30-40 minutes.
If baking in crockware, add an additional 15 minutes to either time. Crockware heats a little slower but it maintains the heat on the table for much longer than other bakeware.
Let stand at least 20 minutes before serving.
16 Servings.
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ingredients
Meat Sauce:
1 batch Slow Cooker Meat Sauce
Cheese Layer:
8 oz pkg light cream cheese, room temperature
16 oz part skim ricotta
1 egg
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1 tsp black pepper
2 cups shredded Italian-blend cheeses (mozz, asiago, parmesan, etc)
Pasta:
1 lb lasagna noodles
Topping:
2 cups shredded mozzarella cheese, part skim
ingredients
Meat Sauce:
1 batch Slow Cooker Meat Sauce
Cheese Layer:
8 oz pkg light cream cheese, room temperature
16 oz part skim ricotta
1 egg
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1 tsp black pepper
2 cups shredded Italian-blend cheeses (mozz, asiago, parmesan, etc)
Pasta:
1 lb lasagna noodles
Topping:
2 cups shredded mozzarella cheese, part skim
Directions:
1. Make the Slow cooker meat sauce the day before. (or 6-7 cups of your favorite italian meat sauce)
2. In a medium bowl with hand mixer, cream together cream cheese, ricotta, and egg. Add seasonings. Hand fold in shredded cheese.
3. Boil, noodles to al dente.
4. Pre-heat oven to 350 degrees. Bring all three parts together with your cooking sprayed LARGE casserole baking dish and layer as follows:
A small amount of sauce in bottom
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix (will have to sort of dollop it on)
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix
Layer of noodles
Rest of meat sauce
Top with the 2 cups of mozzarella
5. Bake at 350 degrees for 1 hour or until lasagna is bubbling at edges and cheese is nicely browned. Cook's hint: Place casserol dish on a rimmed baking sheet just in case the lasagna gets a little too enthusiastic with it's bubbling and takes a nose-dive off the side.
Can be made ahead and refrigerated. If going from fridge to oven, add 30-40 minutes.
If baking in crockware, add an additional 15 minutes to either time. Crockware heats a little slower but it maintains the heat on the table for much longer than other bakeware.
Let stand at least 20 minutes before serving.
16 Servings.
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Directions:
1. Make the Slow cooker meat sauce the day before. (or 6-7 cups of your favorite italian meat sauce)
2. In a medium bowl with hand mixer, cream together cream cheese, ricotta, and egg. Add seasonings. Hand fold in shredded cheese.
3. Boil, noodles to al dente.
4. Pre-heat oven to 350 degrees. Bring all three parts together with your cooking sprayed LARGE casserole baking dish and layer as follows:
A small amount of sauce in bottom
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix (will have to sort of dollop it on)
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix
Layer of noodles
Rest of meat sauce
Top with the 2 cups of mozzarella
5. Bake at 350 degrees for 1 hour or until lasagna is bubbling at edges and cheese is nicely browned. Cook's hint: Place casserol dish on a rimmed baking sheet just in case the lasagna gets a little too enthusiastic with it's bubbling and takes a nose-dive off the side.
Can be made ahead and refrigerated. If going from fridge to oven, add 30-40 minutes.
If baking in crockware, add an additional 15 minutes to either time. Crockware heats a little slower but it maintains the heat on the table for much longer than other bakeware.
Let stand at least 20 minutes before serving.
16 Servings.
universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program
Directions:
1. Make the Slow cooker meat sauce the day before. (or 6-7 cups of your favorite italian meat sauce)
2. In a medium bowl with hand mixer, cream together cream cheese, ricotta, and egg. Add seasonings. Hand fold in shredded cheese.
3. Boil, noodles to al dente.
4. Pre-heat oven to 350 degrees. Bring all three parts together with your cooking sprayed LARGE casserole baking dish and layer as follows:
A small amount of sauce in bottom
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix (will have to sort of dollop it on)
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix
Layer of noodles
Rest of meat sauce
Top with the 2 cups of mozzarella
5. Bake at 350 degrees for 1 hour or until lasagna is bubbling at edges and cheese is nicely browned. Cook's hint: Place casserol dish on a rimmed baking sheet just in case the lasagna gets a little too enthusiastic with it's bubbling and takes a nose-dive off the side.
Can be made ahead and refrigerated. If going from fridge to oven, add 30-40 minutes.
If baking in crockware, add an additional 15 minutes to either time. Crockware heats a little slower but it maintains the heat on the table for much longer than other bakeware.
Let stand at least 20 minutes before serving.
16 Servings.
universities program, universities programs, nursing degrees online, online nursing programs, online social work degree, social work degree online, online paralegal degree, criminal justice degree online, online associates degree, associates degree online, accounting degree online, online accounting degree, online graduate programs, online accounting degree programs, online accounting degrees, online accounting masters degree, accounting degrees online, accounting online degree, online accounting classes, forensic accounting degree, online accounting schools, accountant degree, accountancy degree, online accounting class, online schools for accounting, accounting degree programs, online degrees accounting, accounting degree program
Directions:
1. Make the Slow cooker meat sauce the day before. (or 6-7 cups of your favorite italian meat sauce)
2. In a medium bowl with hand mixer, cream together cream cheese, ricotta, and egg. Add seasonings. Hand fold in shredded cheese.
3. Boil, noodles to al dente.
4. Pre-heat oven to 350 degrees. Bring all three parts together with your cooking sprayed LARGE casserole baking dish and layer as follows:
A small amount of sauce in bottom
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix (will have to sort of dollop it on)
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix
Layer of noodles
Rest of meat sauce
Top with the 2 cups of mozzarella
5. Bake at 350 degrees for 1 hour or until lasagna is bubbling at edges and cheese is nicely browned. Cook's hint: Place casserol dish on a rimmed baking sheet just in case the lasagna gets a little too enthusiastic with it's bubbling and takes a nose-dive off the side.
Can be made ahead and refrigerated. If going from fridge to oven, add 30-40 minutes.
If baking in crockware, add an additional 15 minutes to either time. Crockware heats a little slower but it maintains the heat on the table for much longer than other bakeware.
Let stand at least 20 minutes before serving.
16 Servings.
Directions:
1. Make the Slow cooker meat sauce the day before. (or 6-7 cups of your favorite italian meat sauce)
2. In a medium bowl with hand mixer, cream together cream cheese, ricotta, and egg. Add seasonings. Hand fold in shredded cheese.
3. Boil, noodles to al dente.
4. Pre-heat oven to 350 degrees. Bring all three parts together with your cooking sprayed LARGE casserole baking dish and layer as follows:
A small amount of sauce in bottom
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix (will have to sort of dollop it on)
Layer of noodles
1/3 meat sauce
1/2 ricotta/cream cheese mix
Layer of noodles
Rest of meat sauce
Top with the 2 cups of mozzarella
5. Bake at 350 degrees for 1 hour or until lasagna is bubbling at edges and cheese is nicely browned. Cook's hint: Place casserol dish on a rimmed baking sheet just in case the lasagna gets a little too enthusiastic with it's bubbling and takes a nose-dive off the side.
Can be made ahead and refrigerated. If going from fridge to oven, add 30-40 minutes.
If baking in crockware, add an additional 15 minutes to either time. Crockware heats a little slower but it maintains the heat on the table for much longer than other bakeware.
Let stand at least 20 minutes before serving.
16 Servings.
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