Take your craving into the kitchen.

White Castle Lasagna


10 White Castles
8 oz. shredded mozzarella cheese
8 oz. ricotta cheese
1 egg
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. onion flakes
1 26-oz. jar tomato sauce

Mix 1/2 tsp. each of basil, oregano and garlic with ricotta cheese and egg, blend well and set aside. Heat the sauce over low heat and add 1/2 tsp. of garlic, oregano and basil to the sauce, along with 1/2 tsp. of chopped onion flakes. Bring to mid boil for a few minutes to aid in the mixture of the sauce. Set aside. Take 10 Castles apart and line bottom of greased 9" X 9" pan with bottom buns; lightly layer tomato sauce on buns; lightly sprinkle shredded mozzarella cheese on sauce, break up Castles and put half on the cheese and sauce layer; spread the ricotta cheese paste on top of layer. Sprinkle more mozzarella on the sauce layer, place more buns on top and finish with another layer of sauce, ricotta cheese and mozzarella. Bake in oven at 375 degrees until cheese is melted and slightly bubbling.

Submitted by Lance Bottari of Union, NJ