On 4 Feb 2005 00:01:44 -0800, "Lisa Horton"
> wrote:

>Hi. I want to cook/bake a Lasagna for the first time. Will I need to
>buy fresh pasta, or can I use the dry in the box? They also sell the
>dry kind that you don't need to boil; is that any good? Should I make
>my own meat sauce, or is there a decent kind of meat sauce that comes
>in a jar or can? What types of cheese do I need, ricotta and
>mozzerella, thats all?
>
>Any advice would be a big help. Recipes would be even bigger.
>
>Thanks!
>
>A Newlywed

The OP may be serious and made a mistake, or could be an
attempt to flood off topic.
**********

I use provolone when making lasagne. Here is a recipe which
I have found to be quite good, you can experiment with
additions or substitutions to a degree. For instance instead
of mozzarella, I use provolone.



CookWare(tm) from Cooking Light(r)

Classic Lasagna Plus 2

SOURCE: Yankee Main Dish Church Supper Cookbook (excerpts)
PAGE:
20

INGREDIENTS FOR 6 SERVINGS:
1 pound ground beef (or turkey/chicken)
3/4 cup onions, chopped
2 tablespoons olive oil
1 28-oz. can Italian tomatoes
2 6-oz. cans tomato paste
2 cubes water
4 tablespoons parsley, chopped
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper, black
1/2 teaspoon oregano leaves
8 ounces lasagna
1 pound ricotta cheese
8 ounces mozzarella cheese, shredded
1 cup Parmesan cheese, grated
3 whole hardboiled eggs, sliced
2 cups zucchini, thinly sliced

INSTRUCTIONS:
The eggs and zucchini are the two pluses - make the "Total"
difference!

In large heavy pan, lightly brown beef and onion in oil.
Then
add next 8 items and simmer uncovered about 30 minutes.
Meanwhile cook lasagna as directed. In 9"x13" baking pan
spread
about 1 cup of sauce. then alternate layers of Lasagna,
sauce,
cottage cheese, mozzarella, Parmesan, hard-boiled eggs, and
zucchini, ending with sauce, mozzarella, and Parmesan.

Bake at 350°F. for 40-50 minutes until lightly browned and
bubling.

NUTRITIONAL INFORMATION: