Cheese Lasagna Recipe

Ingredients

1 (16 ounce) package lasagna noodles

4 cups ricotta cheese

 1/4 cup grated Parmesan cheese

4 eggs

salt and pepper to taste

1 teaspoon olive oil

3 cloves garlic, minced

1 (32 ounce) jar spaghetti sauce

1 teaspoon Italian seasoning

2 cups shredded mozzarella cheese

Directions 

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and lay lasagna flat on foil to cool.
2. In a medium bowl, combine ricotta, Parmesan, eggs, salt and pepper; mix well.
3. In a medium saucepan, heat oil over medium heat and saute garlic for 2 minutes; stir in spaghetti sauce and Italian seasoning. Heat sauce until warmed through, stirring occasionally, 2 to 5 minutes.
4. Spread 1/2 cup of sauce in the bottom of a 9x13 baking dish. Cover with a layer of noodles. Spread half the ricotta mixture over noodles; top with another noodle layer. Pour 1 1/2 cups of sauce over noodles, and spread the remaining ricotta over the sauce. Top with remaining noodles and sauce and sprinkle mozzarella over all. Cover with greased foil.
5. Bake 45 minutes, or until cheese is bubbly and top is golden.

 

Source: http://allrecipes.com/recipe/cheese-lasagna/

  

Strawberry Stuffed French Toast

Ingredients

Filling:
• 2 Tablespoons unsalted butter, softened and more for cooking the french toast
• 4 ounces cream cheese, softened
• 1 1/2 Tablespoons strawberry preserves or jam
• 1 cup diced strawberries
• 4 thick slices challah, French, or Italian bread
• Powdered sugar, for dusting
Egg Batter:
• 6 extra-large eggs
• 1 Tablespoon ground cinnamon
• 1/4 teaspoon nutmeg
• 2 Tablespoons sugar
• 1 teaspoon vanilla extract
• 1 cup whole milk
Breading:
• 1 1/2 cups crushed Cornflakes
• 1 cup sliced almonds

Directions

1. In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined. Add the strawberry preserves and mix until incorporated. Fold in the diced strawberries into the cream cheese mixture.
2. Cut bread into thick slices. Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. You're creating a pocket to stuff the cream cheese mixture into. Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread and gently close the pocket. Refrigerate the stuffed slices while you prepare the batter and breading.
3. For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.
4. Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan. Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.
5. Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes.
6. Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. The french toast is pretty sweet on it's own so the toppings are more for visual appeal. Unless you are me, then they are just to add more sweetness...

Source: http://www.the-girl-who-ate-everything.com/2011/04/strawberry-stuffed-french-toast.html