Recipe of the Week!September 8, 2010
Here at the MHK we feel that the simplest recipes are often the best. Case in point is today’s recipe, which contains a whopping 5 ingredients but yields a very tasty and healthy result. And its source is none other than our own volunteer staffer who is responsible for that macaroni n’ cheese recipe posted a couple of weeks ago! This lasagna is vegetarian and very low in fat, and yet somehow it manages to taste wonderful. Of course you can add various other ingredients as you see fit (veggies, spices, etc.), but in all honesty, this dish needs nothing else. You can even have seconds and not feel guilty about it. And to get you in the mood, please enjoy this clip from Weird Al’s “Lasagna” video. Then enjoy this week’s Recipe of the Week!
The MHK’s Lasagna
1 lb. lasagna noodles
1 jar pasta sauce
8 oz. skim ricotta cheese
8 oz. non-fat shredded mozzarella
1/2 cup grated parmesan cheese
Cook noodles according to directions. Heat oven to 325. Spread a very thin layer of pasta sauce on the bottom of a 9 x 13 pan. Drain noodles. Place one layer of noodles on bottom of pan. Top with equal amounts of the sauce, the ricotta and the mozzarella. Repeat 2 or 3 more times (leaving about 1/2 an inch from the top of the pan), then top with parmesan. Bake uncovered for 25 minutes. Eat!