Lasagna Variation
Posted
Fri, 04/02/04
Here's an interesting variation of lasagna, thanks to Kellogg's - yes, the same folks who bring you the cereal:
Garden Fresh Lasagna
1 can (1 lb. 12 oz.) whole peeled tomatoes
Break up tomatoes in three-quart saucepan. Add tomato sauce, tomato paste, onions, mushrooms, garlic, parsley, basil, oregano and black pepper. Bring to boil; reduce heat and simmer uncovered, fifteen to twenty minutes. In small bowl, combine ricotta cheese, 3/4 cup of Kellogg's cereal and dry milk powder until well blended. Set aside. Squeeze spinach with paper towel to drain thoroughly. Set aside.
In a 13x9x2-inch baking pan coated with cooking spray, assemble lasagna by arranging 1/3 of the noodles on bottom of pan. Using 1/3 of each, layer ricotta cheese-cereal mixture, spinach, tomato sauce and mozzarella cheese. Repeat layering ingredients two more times, ending with mozzarella cheese. Sprinkle top with a mixture of the remaining 1/2 cup Kellogg's cereal and Parmesan cheese. Cover loosely with foil; bake for thirty-five minutes in a 375-degree F oven, or until thoroughly heated. Remove foil and bake an additional ten minutes or until filling is bubbly and cheese is melted. Remove from oven; let stand fifteen minutes before serving.
Quite tasty!
Tags: Italy;
Pasta
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