Compassionate Service Lasagna
Nancy Jensen
I learned to make lasagna in my mother's kitchen. She never followed a recipe and neither do I. The following is my best attempt to describe how to make a dish I have made hundreds of times and have shared with countless ward members and neighbors.
1 pkg. of lasagna (12 lasagna noodles, 16 oz. package)
Spaghetti sauce
Ricotta cheese or sour cream
Mushrooms
Tomatoes
Cheddar cheese
Mozzarella cheese
Vegetarian version:
Cook 12 pasta noodles according to the package instructions, drain and let cool for a few minutes.
Place four lasagna noodles side by side, overlapping as needed, in the bottom of a greased 9 x 13 baking dish.
Cover the lasagna noodles with your favorite spaghetti sauce, mixed with ricotta cheese or sour cream. (I like Ragu Traditional and usually use sour cream) Repeat this layering two more times using all 12 noodles.
On top add sliced mushrooms (fresh if you have them), sliced fresh tomatoes and whatever else you like. Top with a thin layer of shredded cheddar cheese followed by a thick layer of shredded mozzarella cheese. Cover with foil and refrigerate for several hours, or over night, before baking.
Bake at 350 degrees for 1 hour.
Ground beef or sausage version:
Cook, crumble and drain ground beef or sausage and add to layers or just sprinkle on top before adding cheeses and toppings
I learned to make lasagna in my mother's kitchen. She never followed a recipe and neither do I. The following is my best attempt to describe how to make a dish I have made hundreds of times and have shared with countless ward members and neighbors.
1 pkg. of lasagna (12 lasagna noodles, 16 oz. package)
Spaghetti sauce
Ricotta cheese or sour cream
Mushrooms
Tomatoes
Cheddar cheese
Mozzarella cheese
Vegetarian version:
Cook 12 pasta noodles according to the package instructions, drain and let cool for a few minutes.
Place four lasagna noodles side by side, overlapping as needed, in the bottom of a greased 9 x 13 baking dish.
Cover the lasagna noodles with your favorite spaghetti sauce, mixed with ricotta cheese or sour cream. (I like Ragu Traditional and usually use sour cream) Repeat this layering two more times using all 12 noodles.
On top add sliced mushrooms (fresh if you have them), sliced fresh tomatoes and whatever else you like. Top with a thin layer of shredded cheddar cheese followed by a thick layer of shredded mozzarella cheese. Cover with foil and refrigerate for several hours, or over night, before baking.
Bake at 350 degrees for 1 hour.
Ground beef or sausage version:
Cook, crumble and drain ground beef or sausage and add to layers or just sprinkle on top before adding cheeses and toppings
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