I don't cook often, but...

I want to make Lagsana tonight for my DH. Does anyone have a traditional recepie? He won't he veggies or cottage cheese etc....just a basic old fashioned recepie. I have never made it before and Pathmark has Ricotta and mozzeralla on sale (great sale) and I can't find a traditional recepie. If you have one, would you share it pls. Oh, I will use jar sauce since I have never made sauce before either. (i need to take cooking 101, and DH is a chef, ha...and no, I won't ask him for the recepie )

Thanks Ladies!

I use the no boil noodles too, and they're fine.

For the cheese I use a tub of ricotta, a hunk of mozzerella (cut into small cubes), a heap of parmesan - all to taste, pretty much. Then add an egg and a dash of nutmeg and stir well. You really can't mess it up!

You can just use your favorite tomato sauce, then layer noodles and cheese and sauce - there was a thread on here not too long ago about the 'proper' layering order, but I think it was decided that it doesn't really matter...

ETA: Then just bake as directed on the pasta box.

Thank you...

what is Nutmeg for? hmmm.... interesting!

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Posted by SandraLynn

Thank you...

what is Nutmeg for? hmmm.... interesting!

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I don't know! That's just the way my family has always made the cheese filling. I actually hate the taste of nutmeg, so I just use a small dash. It brightens the flavor of the cheese somehow but it's probably not required.

Rachel Ray of 30 Minute Meals uses Nutmeg ALOT .. but I mean .. in alot of her cooking .. not alot as in quantity per dish.

She grates just a very little bit .. says it gives foods that 'somethin, somethin.'

Oh .. and that thread on 'proper' layering of lasagna was started by me .. it was really more an observation of how everywhere I've seen lasagna recipes .. they always stacked it differently than I do .. and the one time I tried stacking it like the recipes .. I had lots of trouble .. so I just do it my way.