461679 -- Lasagna Recipe




461679 -- Lasagna Ingredients

1 cup chopped onions
1 cup sliced mushrooms
1/2 cup diced green peppers
1 tbsp parsley flakes
1/2 tsp each basil, oregano, chili
1 powder
5 oz mozzarella cheese
1 garlic clove, minced
1 cup chopped carrots
3 cup tomatoes
1/4 tsp dried rosemary
3 oz grated romano cheese
1 1/3 cup cottage cheese

A Recipe for
461679 -- Lasagna

 

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A bagel is a doughnut with the sin removed.

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Food Tip
It's easy to create tasty sauces for beef roasts. Simply add stock or broth into pan juices and thicken by boiling rapidly for a few minutes. Season with herbs and a touch of wine.




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This is a recipe for 461679 -- Lasagna from the recipe cookbook of Recipes-to-go (Ethnic)


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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




461679 -- Lasagna

I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.

Isadora Duncan, America dancer (1878-1927)






461679 -- Lasagna Directions

Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add
tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper.
Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce,
layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch
casserole. Bake at 375 degrees for 30 minutes. Serves 4.

Serves: 1

 

 

 

 

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461679 -- Lasagna Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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