The most common recipe for lasagna incorporates meat, cheese and tomato sauce.
But, if you are kosher, you cannot use any type of meat with cheese. I have a recipe that I have used for years and I would like to share it with you. You will certainly say, "where has it been all my life?"
When you eliminate the meat, you have a dairy lasagna to enjoy and share with family and friends; I call it comfort food. It’s so easy and fast. If you do not want to use oven-ready noodles, just follow the directions on the regular lasagna noodle package and follow my directions to make this very enjoyable dish.
- 8 oz. Mozzarella cheese – whole milk or skim milk
- Container of Ricotta cheese – whole milk or skim milk
- 5-6 Lasagna noodles – oven ready or traditional
- Ragu tomato sauce - traditional
- Garlic powder
- Salt to taste
- Line the bottom of a 7-inch Pyrex dish or any other oven ready dish with Ragu tomato sauce.
- Break the oven-ready Lasagna noodles in half and place two side by side in the dish.
- Cut up the Mozzarella cheese into slices and place them over the noodles along with a small amount of Ricotta cheese evenly spread.
- Sprinkle a very small amount of garlic powder and oregano on the sauce. Repeat, building layers.
- Cover and bake for approximately a half-hour to 45 minutes. You know that it is done when you see some bubbles on the sauce.
- Let stand for five minutes before serving.
- Cut into four servings.
- Add salt to taste.
*The Romaine lettuce, around the Lasagna, is like a laurel wreath suggesting a tasty dish fit for a Caesar.