PHOTOS BY DANIEL LIPP ITT

Perfectly
Pasta

Left: Nobody doesn't like Ruchy Kresch's cooking.

Above: The Kresch children help Mom in the kitchen.

Below: These children even love the broccoli in this dish.

Families share the
recipes behind some of
their favorite dishes.

J

THE APPLETREE

ust ask anyone who has
ever tasted her food:
Ruchy Kresch, of South-
field, is a fabulous cook.
Here's her recipe for deli-
cious lasagna.

32

Lasagna

Ingredients:

9 lasagna noodles (do not pre-cook)
I jar marinara sauce
1 box frozen chopped broccoli, thawed and
drained
I lb. 2-percent cottage cheese
I lb. mozzarella cheese

2 eggs
I tbsp. dried, chopped parsley
1 tsp. basil
1 tsp. oregano
I /2 tsp. black pepper
1 1 /2 tsp. fresh, chopped garlic

Directions:

Combine cottage cheese, eggs, 2/3 of the mozzarella, parsley, black pepper, basil, oregano and garlic. Apply non-
stick cooking spray to lasagna-sized baking dish. Place alternate layers of lasagna noodles, generous amount of
marinara sauce, 2/3 of the cottage-cheese mixture and 1/2 box of broccoli. Place another layer of noodles, sauce,
remaining cottage cheese and remaining broccoli. Top with last three noodles. Spread marinara sauce and remain-
ing mozzarella cheese. Pour 1/4 cup water around the edges of the noodles. Cover tightly with foil. Bake at 350
degrees, until water is absorbed (about one hour). Cool for 15 minutes before serving.