June 23, 2010
I love lasagna. But I haaate extremely involved recipes. And, let’s face it: lasagna is kind of a pain in the butt to make, traditionally. Boil the noodles. Cook the meat. Mix the sauce. Burn your fingers assembling the still-too-hot noodles. Rip half of the noodles in the process. Curse loudly. Cry.
But this one is DIFFERENT! I promise! And oh so yummy! (Another one from my mom. She’s a good cook.)
It uses jarred sauce (sorry, but it’s just good. You can use whatever sauce you want though- even homemade if you’re an overachiever!) and no-boil noodles. NO BOIL NOODLES! And they aren’t gross, either!
And probably the greatest thing about this recipe- besides it tasting delicious- is that you can make it ahead of time, keep it in the fridge, and then just pop it in the oven. Great for weeknights when you want something yummy but don’t have a ton of time to stand in the kitchen. Go watch tv or pay bills or play with your kid while it’s baking and voila! Dinner!
Ingredients: no-boil lasagna noodles, spaghetti sauce, ricotta cheese, mozzarella cheese, parmesan cheese (sensing a THEME HERE?), an onion, some garlic, ground beef (or turkey, even), eggs.
First step: chop the onion.
Brown the meat with the onion and garlic (and a bit of olive oil!)
Drain the meat and set aside.
In a large bowl, dump the jar of spaghetti sauce.
Crack 2 eggs into a small bowl and scramble them up!
Add the egg and ricotta cheese to the sauce in the large bowl.
Then add the meat.
Add some parmesan cheese.
Blend it all very well.
Now for the noodles!
I can’t attest to any other no-bake noodle besides Barilla brand, simply because it’s the only kind I’ve ever used. So you can try others, but I won’t guarantee their deliciousness.
Add a bit of sauce mixture to the bottom of a 9x13inch greased baking dish.
Create a layer noodles (overlapped a bit, and you may need to break one in half to fill the edges. It’s an art, really!)
Add a layer of the meat/sauce mixture, topped with a generous sprinkling of parmesan cheese.
Then dump a crap-ton (Official Unit Of Measurement in cooking, dontcha know?) of mozzarella cheese on top of that.
You really cannot have too much cheese. Can you?
Keep going with your layers (usually 4 fits nicely) and finish with a meat/sauce layer on top. And more cheese, of course.
Bake for about 45 minutes covered with foil at 350 degrees, then another 15 minutes or so uncovered.
It will be all crispy and cheesy and juicy.
Even if the squares kind of fall apart when you serve it because there is just SO. MUCH. CHEESE.