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Lasagna without ricotta?? - Page 2

post #31 of 32
I had a thing for old recipes for a while - the use of nutmeg goes back a lot further....I've got a couple of collections of recipes that purport to be from 3rd or 4th century Rome. The use of nutmeg/mace was widespread for pretty much any savoury dish that contained cream or milk even that far back.

Nutmeg used to be a seriously expensive ingredient - in the 14th century a pound of nutmeg had a value equivalent to a whole cow - Wars were fought for control of nutmeg production.
post #32 of 32

This is for Snowfallsdesigns about how to make lasagna without ricotta or cottage cheese. My family doesn't like ricotta or cottage chesse in lasagna either. This is how I make mine, I put layer of noodles, meat sauce then i add about 1/2-1 cup each of these shredded cheeses: Chedder, Mossarella, Colby and Monterry Jack and I get a bag of shredded Kraft Italian four cheese and add 1/2 cup of that then add some parmesan cheese last. Then I just continue to layer until pan is full ending up with cheeses. Then I bake it in a 350% oven just until cheeses are melted about 15-20 minutes. Everyone who has ever had my lasagna has liked it.

From Southern Gal


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