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Camp Cabin Lasagna
6 ounces elbow or cartwheel macaroni
1 (8 ounce) can tomato sauce
1 (6 ounce) package sliced jack or cheddar cheese
1 small tomato, cubed
1 (1/2 pint) container lowfat ricotta cheese
1 1/2 teaspoons thyme
1/2 cup California ripe olives
1/2 cup sour cream
Drop macaroni into boiling water in about an 8-inch diameter pot with 2 1/2 quarts capacity. Cover, return to boil and simmer 7 minutes or until done.
Drain and remove from pot.
Make layer of macaroni on sauce, then layer sliced cheese, tomato, ricotta, thyme, olives and sour cream, in that order.
Cover and place over low heat for 20 minutes or until bubbling at edges and hot in center.
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