I have been juggling schedules and unfortunately, the recipes have not been added as I would have liked! So, I am going to try a few different ideas, and hopefully a more consistent entry will be found a few times a week rather than once a month! It also will help that dad returns from Florida soon and Sunday coffee will resume. Yay!
One thing, well, actually a few things, I missed from Easter dinner today were ham, roasted sweet and regular potatoes. My kids are boycotting the meat and you can't cook one without the other (at least the meal I was missing) so we ate lasagna instead. I haven't made this dish in a while because the kids didn't like it, but yesterday after cleaning up there was only a half tray left after hearing “yeah, pretty good mom. Didn't think I would like it.” Ah, there is hope for the return of ham on Easter!
So, today I will share the lasagna recipe that was the meal that turned the taste buds of some finiky eaters!
The recipe:
3 Cups sauce
2 lb. Ricotta cheese
2 eggs
4 Tbsp parsley ( I used dried)
1 Tbsp garlic salt
1/ 4 C grated Romano cheese (Locatelli)
1 pkg no-boil lasagna noodles ( I used Barilla)
In bowl, mix all ingredients except sauce and noodles. In 10×13″ glass pan, layer 3-4 noodles on bottom of pan. Spread about 1 Cup of cheese mixture over noodles, being sure to go to edge of pan to seal in noodles (otherwise they won't cook). place another layer of noodles. Top with another cup (or more if needed) to cover the noodles. Top with sauce. Then remaining cheese mixture, and final layer of noodles. Top with sauce and sprinkle a light layers of grated cheese on top. Cover with foil and cook 50-60 minutes in 375′ oven. Let pan sit for about 20 minutes before serving so the lasagna can set.
Hope you had a wonderful holiday!
