Friday, February 18, 2011
Recipe Friday: Lazy Lasagna
Lasagna used to be one of those dishes I'd only make for company because it was too labor intensive! Browning meat, preparing sauce from scratch, boiling the noodles, only to have them tear--ugh! The whole process was a major pain!
But ever since I discovered the no-boil method, lasagna has become a staple in our home. Nowadays, I use leftover sauce that I've made from scratch (see last weeks recipe), but a jarred sauce works just fine. If using sauce from a jar, also use a pack of prepared Italian meatballs. When I do this, I run them through the food processor.
Here's a health tip: If you're watching your carbs (like me), use eggplant in place of lasagna noodles. I use two large eggplants. Peel them, and then slice in half inch circles. Saute in olive oil until brown. Layer the eggplant in place of noodles. Bake uncovered for 45 minutes.
For last week's recipe, substitute spaghetti squash for the spaghetti! Really tasty, and you won't miss the pasta!
Without further adieu, here's today's recipe! Make it over the weekend and enjoy!
Lazy (No Boil) Lasagna
2 26 oz jars pasta sauce
12 oz. lasagna noodles, unboiled
1 pack prepared Italian meatballs (chopped through food processor)
15 oz. ricotta cheese
1/2 cup Parmesan cheese
8 oz. mozzarella cheese
Preheat oven to 350 degrees. Spray a 13 x 9 inch glass baking dish with cooking spray. In a small bowl, combine ricotta, Parmesan cheese and egg. Set aside.
Spread one cup of sauce evenly over bottom of glass baking dish. Place a layer of noodles on top. Spread half of ricotta cheese mixture over noodles, then over this, sprinkle about 1/4 cup of the mozzarella.
Top with half the chopped meatballs and another cup or more of sauce.
Repeat layers. Cover and bake one hour. Remove cover, top with remaining mozzarella, then run under broiler until cheese melts. Makes 8 servings.
Do you have a favorite pasta? Tweet me @: maria_mckenzie. Thanks for visiting, and have a great weekend!