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Lasagna
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Preheat oven to 350°F.
Cook lasagna noodles according to package directions. Drain and rinse with cool
Ricotta mix: ricotta, 3/4 cup of the Romano cheese, eggs, mozzarella cheese (save some for the top - under sauce), parsley, salt and pepper in medium bowl blend well.
In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.
Assemble Lasagna:
Spray 13x9-inch glass baking dish
Spread 1 cup sauce evenly over bottom of dish. Place lasagna noodles over sauce, top with ricotta mix.
Repeat layers ending with a layer of noodles topped with sauce and ricotta mix
Spray underside of aluminum foil with cooking spray cover dish tightly with foil.
Bake 45 minutes. Remove foil and bake another 15 minutes or until cheese melts and sauce is bubbling. Let stand 10 minutes before serving.
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