Scotto Cheese Lasagna

Ingredients:

1 (32 ounce) container ricotta cheese
2 eggs, beaten
5 cups Prego Traditional Italian Sauce
12 lasagna noodles, cooked and drained
1 1/2 pounds mozzarella cheese, thickly sliced
2 cups grated Parmesan cheese
1 (10 ounce) package Pepperidge Farm Mozzarella & Garlic Bread

Preparation:

Preheat the oven to 350 degrees F. Stir the ricotta and the eggs in a medium bowl.
Spread 1 cup sauce on the bottom of a 13 x 9 x 2-inch baking dish. Layer with 3 lasagna noodles, 1 1/3 cups ricotta mixture, 1 1/2 cups mozzarella, 1/2 cup Parmesan and 1 1/2 cups sauce. Repeat to make 2 more layers. Top with the remaining noodles, sauce, mozzarella and Parmesan cheeses. Cover the baking dish.
Bake at 350 degrees F for 45 minutes. Uncover and bake for 15 minutes or until the lasagna is hot and bubbling and the cheese is melted. Remove the lasagna from the oven. Let the lasagna stand for 1 hour.
Increase the oven temperature to 400 degrees F for the bread. Bake the bread according to the package directions
Cut the bread into 2-inch diagonal slices. Serve the bread with the lasagna.

Grilled Egg Sandwich

Ingredients

4 hard boiled eggs,
shelled and julienned1 spring onion,
chopped fine1 tomato,
chopped fine1 capsicum,
chopped fine3 green chillies chopped finely(optional),
50ml mayonnaise,
20g fried onions,
8 slices bread,
100g butter,
coriander leaves finely chopped,
salt and pepper to taste

Method

1. Mix egg with all the chopped vegetables,mayonnaise,fried onions,coriander leaves and seasoning.
2. Butter the bread slices on both sides.
3. Put the filling on four breads and cover them each with the remaining four breads.
4. Grill the breads on high till golden brown.
5. Remove and cut into two pieces.
6. Serve with potato wafers and tomato ketchup.

Tips Do not stuff a lot of filling on the bread,it can drip while eating.

French Bread

Ingredients:

6 Cup Whole Wheat Flour
1 Cup Yogurt
1 tblsp Dry Yeast
1/2 Cup Water (warm)
1 1/2 Cup Water (hot)
1 tblsp Salt Cornmeal

Making:

Put yeast in warm water.
Let it dissolve in warm water for 5 minutes, set aside.
In a big jar mix hot water, salt and yogurt.
Combine yeast and 4 cup flour.
In a mixer at low speed mix it for 7 minutes.
Mix remaining flour and knead for 10 minutes.
Combine more flour if dough is sticky type.
Place the prepared dough in an oiled bowl and coat the dough from both the sides.
Let it rise in warm place until doubled in size.
Make two long loaves for the dough.
Place it on a lubricated baking sheet.
Drizzle it with cornmeal.
Let it rise in warm place for 30 minutes.
Cut the top of the loaves with a knife and spray it with water.
Bake it in a preheated oven to 400 F till it appears to be brownish, it will take about for 30-40 minutes.