Lazy Lasagna

"When the lasagna content in my blood gets low, I get mean." Garfield the Cat

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. To make it really super simple and fast,  I use jarred pasta sauce and precooked Italian meatballs that I run through the food processor. I love shortcuts! Enjoy!

Lazy (No Boil) Lasagna

2 26 oz jars pasta sauce
12 oz. lasagna noodles, unboiled
1 12 oz. pack prepared Italian meatballs (chopped through food processor)
15 oz. ricotta cheese
1/2 cup Parmesan cheese
1 egg
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? Thanks for visiting, and have a great week!

Recipe Friday: Lazy Lasagna

"When the lasagna content in my blood gets low, I get mean." Garfield the Cat

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
1 egg
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! 

Recipe Friday: Veggie Packed Spaghetti Sauce





"Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner." Sophia Loren



Sophia Loren: "Everything you see, I owe to Spaghetti."

 Spaghetti is a kid friendly food that's fun to eat.  What kid wouldn't want to inhale his dinner like a vacuum cleaner?

My kids are picky eaters and they hate vegetables, so I make spaghetti with meat sauce once a week to ensure that some green foods secretly invade their bodies.  Any visible flecks of green render pasta sauce inedible, according to my kids.  So to combat this reaction,  I employ a brigade of vegetables, pureed to a pulp, that become camouflaged under the blood red sauce.  Then while the boys enjoy slurping up their spaghetti, they have no idea they're eating something that's actually healthy!

At one time I used sauce from a jar, but making it from scratch is pretty easy.  Plus, it doesn't contain anything bad, like high fructose corn syrup.

I'm sharing this recipe (one I've concocted on my own) in the quantity that I make, which is rather plentiful. But you can freeze what's left, or use it to prepare another pasta entree, like lasagna.

Hope you and your kids enjoy this!

Veggie Packed Spaghetti Sauce

1 T olive oil
1 large onion, chopped
1 medium zucchini, chopped
1 medium green pepper, chopped
1 cup carrots, chopped
1 pound ground beef
1 pound ground chicken
1/2 t salt, plus 1 t salt divided
1/2 t pepper, plus 1 t pepper divided
1 t Italian seasoning
1 t garlic powder, plus 2  garlic powder divided
1 t onion powder
1/3 cup flour
1 T dried basil
1T sugar
4 14 oz. cans crushed tomatoes
2 14 oz. cans tomato sauce
1 7 oz. can tomato paste
1/4 cup Parmesan cheese
1/4 cup red wine

Heat olive oil in a large pot.  Microwave onion, carrots, green pepper and zucchini on high for 10 minutes,  then process in food processor to make a puree.

Brown meat with vegetable puree.  Season with 1/2 t salt, 1/2 t pepper, 1 t garlic powder, Italian seasoning and onion powder.

In a samll bowl, combine flour, sugar, basil, and remaining salt, pepper and garlic powder.  Set aside.  Once meat is browned, stir in flour mixture until well combined, and then add tomato sauce, crushed tomatoes, tomato paste, Parmesan cheese and red wine.  Bring to a boil. Simmer on low for 35 minutes. Makes 12 servings.

What's your favorite pasta? Tweet me @: maria_mckenzie.  Have a great weekend!