Snow Storm = LASAGNA

Snow Storm = LASAGNA

On a day like today, what better dish to make for dinner (except for maybe chili!) than lasagna. Plus I get to use up the rest of the container of Acorn Hill Farm Ricotta in the fridge!

  • 15 oz tub ricotta
  • 8 oz tub spreadable cheese (I used the Doe Re Mi from Sprout Creek)
  • 1 egg
  • 12 strips of Lasagna pasta
  • 24 oz jar of tomato sauce (I used Migliorelli Farm Marinara)
  1. Cook pasta according to package instructions.
  2. Pre-heat oven to 350 F.
  3. In a small bowl, mix together the egg and cheese.
  4. In a 9 x 13 pan, spread 1/4 of the pasta sauce.
  5. Layer with 3 pieces of the cooked pasta.
  6. Spread 1/4 of the cheese mixture evenly on top of the pasta.
  7. Repeat 4-6 three more times.
  8. Cook in the oven for 45 minutes.
  9. Cover with tin foil if you don't like the top of your lasagna crispy!


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