Ingredients
12 uncooked lasagna sheets
2 packets 15oz ricotta cheese
1.5 pounds ground chicken
1 cup parmesan
1 teaspoon salt
2 eggs
3 cups chopped baby spinach
2 cups pasta sauce
1 teaspoon salt
1/2 teaspoon pepper
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Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Standard 9x13 ceramic — lasagna, casseroles, gratins, brownies
Record your recipes and experiments — organized cooking journal
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Preheat the oven at 375 degrees. Cook the meat all the way through, add some salt and pepper to taste. Mix the ricotta, 3/4 of the parmesan, the eggs, salt and pepper in a bowl. In a baking dish start layering with the sauce, the meat, the lasagna sheet, the ricotta, the sheets and start over again with the sauce. Finish with the ricotta on top and add the remaining parmesan. Cover and cook for 50 minutes, remove foil and cook for an additional 10 minutes. Et Voila, Bon Appetit!