Friedel's Lasagna

"I know there are hundreds of lasagna recipes out there. Personally, I think this one is great when you want to make lasagna but don't happen to have cottage or ricotta cheese in the house. Thanks to Tara Krische and her "I Hate Ricotta" lasagna recipe (#29663) for the inspiration."
 
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photo by Sackville photo by Sackville
photo by Sackville
Ready In:
1hr 10mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Preheat oven to 375 degrees F.
  • Cook Quorn or meat with onion and garlic until browned.
  • Drain if you're using meat, then add the can of tomatoes, spaghetti sauce, basil and water.
  • Let simmer for five minutes.
  • Meanwhile, saute the spinach in a bit of butter or broth until wilted.
  • In a baking dish (I use a round dish, but I think a 10 x 10 inch one would work well too) spread 1/2 cup meat sauce, covering bottom.
  • Place lasagna noodles lengthwise over sauce, overlapping edges.
  • Cover with more sauce, a bit of spinach and a touch of cheese.
  • Add another layer of noodles, more sauce, a bit of cheese and spinach.
  • Repeat until your dish is nearly full or the sauce starts to run out.
  • Save 1/2 cup of sauce to go over the final layer of noodles.
  • Sprinkle with parmesan and remaining cheddar cheese.
  • Cover and bake about 40 minutes or until hot and bubbly and cheese is melted through.
  • Turn on the grill and bake for five minutes or until the cheese is browned.
  • Let stand for five minutes before cutting and serving.

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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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