Lasagna Noodles
Eggplant
Ricotta
Mozzarella
THE SAUCE
1 Can of Aunt Penny's White Sauce
1 Cup of White Wine
Big Pinch of Sugar
Pinch of Salt
Pinch of Garlic Powder
Pinch of Basil
Still a work in progress. Layering started with noodles, then ricotta, next eggplant, followed by sauce and topped with mozzarella. Emilie gave me a few pointers: mix and egg with the ricotta for binding and start with sauce and then noodles. The sauce was good. I have talked about Aunt Penny's sauce that you can get at 17th St. Market here.
I finally used the last can. If I have learned anything from cooking it's that anything can taste decent when adding white wine.
IF THIS DISH WERE AN OUTFIT
Marios Schwab
Posts
Bella! I am going to try this. Think about this: in the ricotta mix fresh chopped parsley, fresh ground parmeson to taste, black ground paper and a pinch of salt. Can't wait to try the sauce. Thanks, doll! xo barbara z
ReplyDeleteHaha! Surely I did not mean ground PAPER! Woopsie!
ReplyDeleteCan't go wrong with red wine either, um, in my GLASS! bz