1 1/2 cups pasta sauce
3 cups Bachamel Sauce
1 cup shredded mozzarella cheese (1/4 cup set aside)
1 tablespoon cream cheese
salt /pepper
1 teaspoon olive oil
How2:
Prep:
You may use homemade or store bought Italian sauce.
Make the Bachamel Sauce (Click the name to get the recipe). while its hot add in 1 tablespoon cream cheese and mozzarella cheese mix to allow it to melt set it aside.
In a pot boil pasta,once cooked drain and set aside.
How to put together:
Preheat oven to 425.
In a baking dish(I prefer a loaf pan grease with the 1 teaspoon of olive oil.
Place about 4 tablespoons of pasta sauce, followed by a layer of cooked pasta.
After layering the pasta add a good amount of bachamel sauce, followed by some more pasta sauce.
repeat this process by adding another layer of pasta, followed by bachamel and a little sauce.
repeat one more time but at the end add little sauce to pasta then add the rest of bachamel on the top.
top with mozzarella cheese, place on flat baking sheet to prevent it from getting on oven if it bubbles over a little, bake for 30-35mins until its bubbly and golden.
wait atleast mins before cutting.
note: you may add in vegetables to this dish, its great for picky eaters who don't like Ricotta cheese and it saved you from dealing with lasagna sheets.
you may click for larger Image
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