INGREDIENTS:
Your choice of Red Sauce, about 2-3 Cups
About 3 Cups shredded Mozzarella
About 2 Cups Parmesan or Romano
2 Cups Heavy Whipping Cream
Salt & Pepper
Dehydrated minced Onions
1/2 stick Butter
2 Eggs
Sliced Mozzarella Cheese- about 12 slices
Sliced Muenster Cheese- about 12 slices
(sliced Provolone is good too add to this as well)
1 lb or less of Ricotta Cheese
1 lb Lasagna Noodles
NOTE: Don't use the "oven ready" Lasagna noodles.
I don't like the taste. Do it the old fashioned way and
actually begin to boil a large pot of water.
DIRECTIONS:
Put the Ricotta, Eggs, 1-2 Tablespoons dehydrated
minced Onions, pinch of Salt and Pepper, about 1
Cup of Parmesan and about 1 cup of shredded
Mozzarella Cheese into bowl.
Mix all together.
Put a ladlefull of Red Sauce into large Lasagna pan. I
use the disposable ones, but you can use a large
cake pan if you want.
Add a bit of water and swirl around. This will help the
bottom layer of noodles from burning to the pan.
NOTE: You should be boiling water for the Lasagna
noodles. While that's happening, begin the Alfredo.
Put Butter, dash of Salt and Pepper, and about 2
Cups of Heavy Whipping Cream in saute pan under
high flame.
Your objective here is to get the Cream to "rise up" to
the top of the pan, but not to have it over flow. When
it begins to "rise up" put the flame to LOW.
Simmer on Low for a good 7 minutes. This is what
thickens the Alfredo sauce (and how long it takes the
Lasagna noodles to cook. Remove from heat.
Now on to the Noodles....
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