Date: Mon, 26 Jun 1995 12:21:15 -0400
I grew up on this cheese lasagna recipe (growing up in a Kosher home, I never
had m**t in my lasagna). However, since my diet changed, I adapted the recipe
and it still works pretty well.
9 lasagna noodles (cook extra, just in case)
2 cans tomato puree (I use Hunts)
FF mozarella cheese
FF parmesan cheese
1/2 t. sugar (it brings out the flavors)
Preheat oven to 375 degrees.
Bring pot of water to boil. Add noodles in water with no salt according to
package directions. In second pan, mix puree, dashes of oregano, Italian
seasoning, pepper, salt, and garlic to liking. (I use more garlic than
anything else). Add sugar. Cook on low heat for about 15 minutes.
Drain noodles and use cold water to cool noodles for handling. Use a 9" x 13"
pan or a large square pan. Line three lasagna noodles in bottom of pan. Pour
1/3 of tomato sauce mixture. Sprinkle cheeses on top of tomato mixture to
liking. Repeat steps two more times.
Cook in oven for 25 minutes or until cheese looks melted (we all know how
tough it is to melt FF cheese).