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Egg Lasagna
1 quart tomato sauce
1 teaspoon basil
1 teaspoon
oregano
1/4 teaspoon thyme
splash of wine (red or white)
1 pound
lasagna noodles, cooked
1 cup ricotta cheese
pepperoni, sliced
6-8
hard-cooked eggs, peeled & sliced (or chopped)
2 cups shredded
mozzarella
parmesan cheese, shredded
Preheat oven to 350F.
When
making lasagna use a disposable aluminum pan. This gives more height than
regular casserole pans.
Lightly oil the pan.
Combine the tomato sauce,
herbs, and wine.
Arrange the bottom of the pan with a layer of
noodles.
Spread on some ricotta, herbed-sauce, pepperoni, eggs, and
mozzarella. Continue layering in this fashion, make the layers thin so you end
up with lots of layers.
Sprinkle the very top with parmesan cheese.
Bake
40-50 minutes or until done.
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