| 1. | Bake the lasagne 45 minutes in a 375-degree oven.
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| 2. | Cover with lasagne then top with the remaining cottage cheese gloop.
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| 3. | More unusual items include ratatouille, eggplant Parmesan and eggplant lasagne.
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| 4. | Myrna says some people like the lasagne lightly cooked and somewhat soupy.
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| 5. | In Ann Arbor, it was just salad and lasagne.
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| 6. | 2 ounces dried black lasagne noodles, cooked al dente _ see note
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| 7. | But more often the professionals leave lasagne to the pizzerias.
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| 8. | One-half pound lasagne noodles, cooked and drained
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| 9. | Cover the bottom with a single layer of lasagne.
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| 10. | Bake the lasagne for 15 minutes, then remove.
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