(©1999 E. Carpenter)
1 lg can Progresso whole tomatoes with basil, with juice, tomatoes cut in small slices
1 lg can Progresso crushed tomatoes
3 Tbsp olive oil
1½ tsp dried oregano
1 Tbsp dried basil
1 tsp salt
½ cup grated Parmesan cheese
Mix all ingredients. (That's it, no cooking yet.)
12 lasagna noodles
24oz (3 cups) Breakstone small curd cottage cheese (do not substitute!)
8 oz part-skim mozzarella
1½ cups grated Parmesan
2 egg whites
1/4 cup chopped fresh parsley
1 recipe sauce, above
Boil lasagna noodles in large pot according to recipe on box. Rinse in cold water and drain
Combine cheeses, eggs and parsley.
Thinly spread a layer of sauce in the bottom of a 13x9x2" non-metal baking pan.
Lightly pat dry three noodles and line pan over sauce.
Dot with 1/3 cheese mixture, then a small amount of sauce.
Repeat twice more, pressing down noodles to pack firmly each time.
Top with last 3 noodles and all remaining sauce, tucking in corners of noodles to keep covered.
Bake 30 minutes at 350°F. If made ahead, cook 15 minutes covered and then 30 minutes uncovered.
Let stand 15 minutes before cutting.
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