Thursday, March 11, 2010

Ricotta Custard - Who Needs Lasagna?

A nice cheesy custard topped with your favorite pasta sauce and melted mozzarella - sound good? It is!

Ricotta Custard
16 oz low fat ricotta cheese
1/2 cup grated parmesean
1/2 cup mozzarella
1/4 tsp each - onion powder, garlic powder, dried basil, dried oregano, salt (more of whatever you like)
1/2 cup milk
4 eggs
1 cup of your favorite pasta sauce
mozzarella for topping
Oven 350 degrees
Spray an 8x8 baking dish with nonstick coating.
Mix all the custard ingredients together (NOT the sauce or extra mozarella) and pour into baking dish. Bake at 350 for about 45 minutes until the top is set. Remove from oven and top with sauce and cheese. Return to oven for 15 minutes. Turn on broiler for last 5 minutes to brown the top.
Let this sit for about a half hour before serving. It sets up nice and you wont burn your mouth!


The Babe said...

This sounds amazing! I'll have to try it this weekend. Thanks for the recipe!

Yvette said...

This sounds good. I've been making something similar using egg roll wrappers in individual ramekins. Thanks.