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Lasagna noodles, uncooked
Mix the two eggs with the gevina levana.
In a 9"x13" pan spread tomato sauce on the bottom. Make a layer of noodles, followed by tomato sauce, gevina levana mixture and lastly a sprinkling of grated cheese. Repeat this again. Finish with a layer of noodles, tomato sauce, and grated cheese.
You can use as much or as little grated cheese to your taste. If you are using tomato sauce and not prepared, seasoned pasta sauce, you should add seasonings such as oregano, garlic, basil, etc.
Important Note: Due to the fact that the noodles are not pre-cooked there must be sufficient liquid in the pan. Therefore, additional tomato sauce may be required.
Archivist's Note: GVINA (Cheese) LEVANA (White) is a low fat soft version of cream cheese, and is available mainly in Israel. It has high water content. This cheese comes in Israel with fatty content of 9%, 5%, and .5%.
1 container gvina levana is 250g or 8 oz.
Poster's Notes:
Posted by Chaya Grodner
Nutritional Info Per Serving: N/A
2 small containers or 1 large container of either 5% or 1/2% gevina levana [see archivist's note]
2 eggs
1 26-oz. jar pasta sauce
500g grated cheese (I use cheese for pizza)
Bake covered at 350°F for approximately 1 hour.
Suitable substitutions are:
>>> Any of the recipes here for homemade cheese (click here for recipe), bearing in mind that Israeli GVINA LEVANA has a slightly sour taste and is watery. If doing this - avoid using yogurt as it will affect the taste, sub for sour cream or buttermilk.
>>> Mix in equal parts softened cream cheese and sour cream. Fat content will be higher than the original recipe.
In Israel I find 5% or 1/2% gevina levana a wonderful substitute for the heavier in fat content Ricotta cheese.