Easy Lasagna
I love lasagna, but boy does it use up a lot of pots and pans. Well at least doing it the old way.
The hubster got all the ingredients for this and when I asked him to get me the no boil lasagna noodles, he looked at me like I had 10 heads.
“There is such a thing as no boil noodles,” he asked?
“Yup,” I answered, before he left for the grocery store.
“Do they taste like the other noodles,” he asked?
“You will find out after I make it,” I told him.
What he didn’t know is that I had on several occasions served him lasagna with those noodles and he didn’t know the difference so I didn’t tell him.
After he tasted it, he couldn’t tell the difference with this one either.
So now this is my go to lasagna recipe, with about an hour and the cleaning of several pots and pans shaved off the list of things to do.
Easy Lasagna
Ingredients:
Directions:
Preheat oven to 350 degrees.
In a medium bowl combine ricotta with half of the Italian blend cheese and half of the Parmesan Cheese. Add the eggs and Italian seasonings stir to combine.
In another bowl, or the pan that you browned them in, combine the meat with the spaghetti sauce and water mix well.
Ina 9x13 pan spread 1 1/2 cups of sauce on the bottom of the pan. Place 4 sheets of lasagna noodles over the top. Put half of the cheese mixture over the lasagna. Top with 1/3 of the meat sauce. Repeat with one more layer.
Top with four sheets of lasagna noodles then the sauce. Sprinkle with remaining cheeses.
Wrap tightly with aluminum foil.
Bake 55-60 minutes or until the lasagna is for tender.
Let stand 10 minutes before cutting and serving.
Note: If you plan doubling the recipe and freezing this, wrap it in cling wrap and foil. Eat it within 3 months. Just take it out of the freezer the day before you want to eat it and allow it to thaw. bake as usual.
Peace be with you,
Veronica
