Lasagna with Cheese

Today I am making a cheese Lasagne using Barilla four layer No-Boil lasagne noodles.

The first layer with cheese

The finished cheese lasagna

Polly-o ricotta cheese 2 lbs. and a block of Polly-o mozzarella 1 lb, grated Parmesan cheese.
Sauce Tuttoroso about 1 and 1/2 jars and fresh parsley. (from my garden)  and spices.


Take a large bowl and add 2lbs of Ricotta Cheese add spices. Sprinkle garlic powder, onion salt, Italian seasoning, parsley my dried from the garden and I also went out side a picked a small handful of fresh parsley too and  don't forget the dill mix everything in the ricotta cheese together.


In a glass baking pan spray oil and add a little olive oil drizzled on top and then add a little bit of the red sauce.

Then start your layers of four and over lap them they will expand when baking plus over lap to the edges your sauce to cover the noodles. I added a little of fresh parsley from my garden that I had sun dried just on two layers.

1. spray pam, add a little olive oil  a a little of red sauce on the bottom of the glass baking pan.

2. layer 4 uncooked sheets spread ricotta, red sauce and sliced mozzarella top with sauce sprinkle a little Parmesan cheese and remember to cover the edges of the noodles.

3. layer 4 uncooked sheets of noodles spread ricotta, red sauce, sprinkle a little of Parmesan cheese (no mozzarella leave the remainder for the very top layers.

4 Layer the last 4 sheets of noodles on the top spread red sauce the remainder of sliced mozzarella and sprinkle a little of Parmesan cheese.

Cover with foil lightly (above the noodles not touching)
bake at 375 for 40 to 50 minutes until the cheese melts.
Let rest for 15 minutes before cutting.

Then your good to go.

Remember do not Boil these noodles. They are a no stove top cooking noodle.

You can change your spices add Mrs. Dash a little and If you like dice very small some mixed baby peppers, spinach and even yellow squash. You can make this cheese lasagna into a veggie lasagna adding all your favorite veggies and yes even fresh tomatoes.

Be Creative
Enjoy

Meatball sandwich

pre meatballs

fresh parsley from my garden in november 2011

Finished meatballs just add red sauce when ready to eat

My fresh garden parsley just picked today

Take a large round mixing bowl and place two or three slices of bread pour milk on top of the bread to absorb the milk.
Take a package of 1 lb of chopped meat and put into the mixing bowl.
Season with a sprinkle of
Salt or sea salt or no salt it's up to your taste
sprinkle a little pepper, Italian seasoning, garlic powder, onion salt, dill and parsley a little more than a sprinkle.
Add 2 tables spoons of Parmesan cheese and sprinkle a little of bread crumbs.
Hand mix and roll into meat balls.
Drizzle a little of olive oil on a glass baking pan and place the meatballs in the pan.
Preheat oven 450 and bake until meatballs are firm. About 20-25 minutes.

You can add your favorite pasta sauce or your own home made sauce.
Today I am making a meatball sub for my son.

Hey I just picked fresh parsley from my garden in November at the Jersey shore.
Curled and Italian parsley.

Well remember everything is up to your taste and cooking is an art so.


Be Creative
Enjoy

Shrimp Ricotta Parmesan on angel hair pasta

Everyone loves food you pay for and not what mom makes.
Fooled you boys mom made this one.

Just heat and eat and that is just what they did.

Today I made shrimp ricotta parmesan cheese on angel hair pasta. Easy and quick plus I fooled my sons
using a container I reused from foods to go.

I used wok oil in a fry pan and fried shrimp then set aside.
Boil angel hair pasta as directed until tender. I used 1/2 pack split in half of Botticelli fine pasta for this one.
Mix the pasta with about 2 to 3 tables spoons of ricotta and with pasta sauce I used Tuttorosso marinara.

Place pasta in the container then add the shrimp, tails off, add a little more pasta sauce on top.
Then sprinkle the topping with shredded mozzarella cheese.

Heat and Eat.
Sprinkle grated cheese if you like.

Reuse your containers and fool your kids to eat your creations.

Be Creative
Enjoy