May 9, 2012

Whole wheat and white Lasagna

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Lasagna is good made fresh or made ahead. I like it fresh better but it’s nice to have one already made in the freezer for those days you have too much going on and just want dinner to be ready.

 

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In a bowl beat eggs and toss in parmesan.

 

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add ricotta and cottage cheese and then realize the pretty blue bowl is too small to mix anything in.

 

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Get a bigger bowl. Now mix cheeses together. Ignore my quantities, we’re making a double batch, one for dinner and one for the freezer.

 

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Chop up some Munster because it was a deal recently and some mozzarella.

 

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add half the cheese.

 

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Mince some parsley and mix that in too.

 

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In a baking dish start with a layer of tomato sauce

 

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Then layer in the noodles alternating whole wheat and white, This is important if you believe in noodle integration. Or just like a mix of whole wheat and white noodles.

 

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Blop in some tomato sauce, it doesn’t have to be perfect layer.

 

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a layer of meatballs

 

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and a layer of cheese mixture.

 

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Use a scissor to trip the noodles to fit your pan. Repeat layers until the pan is as full as you like. 3 or 4 layers of noodles looked good to me.

 

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Top with remaining cheese.

Place right in the freezer for a day you don’t have time to cook.

Or bake right away at 350 for 30 minutes. At this point If it looks like it’s drying out Cover with foil and bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting

 

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Whole wheat and white lasagna

Ingredients

  • 1/2 lb cooked mini meat balls
  • 3 cups  spaghetti sauce
  • 8 oz  ricotta
  • 8 oz  cottage cheese
  • 2 cups shredded mozzarella or Munster cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • 1/4 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 5 pieces whole wheat lasagna, uncooked
  • 5 pieces white lasagna, cooked andante


Heat oven to 350°F.    In a bowl, stir together ricotta cheese, one-half mozzarella  and Munster cheese, Parmesan cheese, eggs, parsley, salt and pepper. Spoon a thin layer of sauce on bottom of a baking dish. Arrange 3 pasta pieces lengthwise over sauce; cover with a layer of sauce. Place a layer of a few mini meat balls. Spread a layer of cheese filling over meatballs. Repeat layers of lasagna, sauce, meatballs and cheese filling. Top with layer of lasagna and remaining sauce; sprinkle with mozzarella cheese.

Cover with foil. Bake about 35 minutes. Remove foil; bake additional 10 minutes or until hot and bubbly. Let stand 10 minutes before cutting.

 

 


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