On Tue, 22 Mar 2011 19:47:16 -0700, "Julie Bove"
> wrote:

>That's what we're having for dinner tonight. I made it on Sunday and we
>really didn't like it but we were both sick. I'm sure that didn't help. I
>used an unfamiliar sauce that wasn't my favorite and it left the finished
>dish somewhat watery.
>
>I didn't use an actual recipe. I used a foil pan that is meant for poultry.
>It was not as long as the pasta but it was deep. I only wanted just enough
>for two meals and this time I succeeded!
>
>I cooked some rice pasta lasagna noodles. I did cook the whole package but
>only used part of 6 noodles. I used kitchen shears to trim them to fit. I
>could have just folded the ends over, alternating them. I have done that
>before.
>
>I put down a layer of the sauce (Mom's from Costco), then three trimmed
>noodles. Then a layer of cheese.
>
>I started with a small container of Ricotta. Used the whole thing. To this
>I added about 1/2 cup of 2% small curd cottage cheese and a package of
>shredded mozzarella. Not sure how many ounces. It was Sargento. The
>standard size. Added a little grated parmesan. The real stuff. Not the
>powdery kind. Also a package of spinach (not the large bag) that I had
>sautéed and drained. I then chopped it fine. Seasoned with salt, pepper
>and plenty of parsley. No egg was added to this.
>
>After the layer of cheese, I added a layer of zucchini. I used three small
>ones cut in about 1/4" slices then sautéed until browned and drained well.
>All veggies were sautéed in a small amount of olive oil.
>
>More cheese went on top of this, then more sauce.
>
>The top is another layer of pasta and more sauce. Didn't quite have as much
>sauce as I would have liked. Then a good layer of more mozzarella.
>
>Baked for a half an hour uncovered for 30 minutes, then topped with a good
>sprinkle of more parmesan and let sit for 15 minutes.
>
>Tonight after sitting in the fridge for a few days it really melded the
>flavors. It was less watery and very good! Angela ate all of hers,
>including the veggies.
>
>Now I just wish I could think of a way to make lasagna without cheese. Heh.
>That would be kind of hard to do!


Actually it isn't. I have made it with soft tofu in place of ricotta
cheese. Worked out well!

Evelyn