Quicker Lasagna
Repeat after us: no-boil noodles and prepared pasta sauce are not "cheating"!
- 2 15-ounce containers ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 eggs
- 2 26-oz jars of pasta sauce
- 12 uncooked no-boil lasagna noodles
Preheat oven to 375 degrees.
In a bowl, combine ricotta, 1 cup mozzarella, ¼ cup Parmesan cheese and eggs.
Spread 1½ cups of pasta sauce evenly over the bottom of a 13 x 9-inch baking dish.
Layer 4 uncooked noodles on top, taking care to leave an approximately ½-inch space from edge of dish all around.
Spread 1½ cups sauce and ½ of the ricotta mixture evenly over the noodles.
Add another layer of 4 noodles and another layer of sauce and ricotta mixture.
Top with remaining noodles, sauce. Cover with foil and bake 1 hour.
Remove foil, top with remaining mozzarella and Parmesan cheeses. Bake, uncovered, an additional 10 minutes.
Let stand 10 minutes before serving.
- Make it meaty! Brown 1 pound of ground beef in a skillet until thoroughly cooked, add sauce and stir to mix. Proceed as above.
- Make it veggie! Cook a bag of spinach in a skillet with 1 to 2 tablespoons of water, then add sauce and stir to mix. Proceed as above.
Submit!
