Thanks for "Son of Cinnamon Swirl Egg Bread...The Recipe". The first one was just to see if we were paying attention wasnit? Will there be a test later?
This is the home version of our family restaurant recipe... really creamy, and a wonderful change if you have never had a vegetarian lasagna.
12 oz lasagna noodles -- (wide)
2 Tbls salad oil
1 1/2 ts salt
1/4 ts pepper
20 oz frozen broccoli, or spinach
2-3 c tomato sauce
16 oz ricotta cheese
1/2 Tbls fresh parsley, chopped, or 1/4 dry
1/4 c sour cream
12 oz mozzarella cheese, grated
Cook noodles according to directions on package. Drain, then toss with oil, salt and pepper until well coated. Cook broccoli according to package directions. Drain. Combinericotta cheese, parsley and sour cream. Arrange half of the noodles in a 12 x 8 baking dish. Cover with half of broccoli and sauce, then a layer of cheese. Add another layer of noodles, topped with broccoli, sauce and cheese., then add all of the cottage cheese mixture. Top with remaining noodles and add sauce to cover. Sprinkle with mozzarella cheese. Cover tightly with aluminum foil and refrigerate. About 30 minutes before serving, heat oven to 350 F and bake for 30 minutes or until cheese melts and is golden on top.
93 posted on 11/04/2002 10:49:39 AM PST by carlo3b