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“Published in the Maine Times in the 1972 saying it came from Buxton School Recipes.”
READY IN:
1hr 10mins
SERVES:
12
YIELD:
1 large panb
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook lasagna in large amount of boiling water for 10 minute and drain.
  2. Heat the olive oil in a large kettle or dutch oven. Add chopped vegetables and saute until they are soft. Stir to prevent sticking. Add tomato paste, sauce, seasonings and seeds or nuts. Simmer about 15 minutes wile thelasagna is boiling.
  3. Take a large roasting or baking pan. You are going to arrange everything in layers.
  4. First put in a third of the sauce, with 5 strips of lasagna. This is one layer. Then spread on half of the ricotta cheese. (It is hard to spread, so put it on in little blips and spread it out. Next lay on half of the mozzarella strips and half of the parmesan cheese. Sprinkle a little more oregano over this.
  5. Repeat the whole process saving some sauce.
  6. Top with the sauce.
  7. Bake at 350 degrees about 40 minutes. Take out and let it sit for about 15 minute to "conglutinate it.".

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