Weeknight lazy lasagna
Ingredients
- 8 ounces uncooked lasagna noodles, broken into 2-inch pieces
- 1 cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese, divided
- 1/3 cup grated Parmesan cheese
- 1 jar (24 ounces) pasta sauce with meat
Method
Preheat oven to 400°.
Step 1: Cook lasagna noodles according to package directions. Meanwhile, in a large bowl, mix ricotta cheese, 1/2 cup mozzarella cheese and Parmesan cheese. Drain noodles well; stir into cheese mixture.
Step 2: Spread 1 cup pasta sauce into a greased 11×7-in. baking dish. Layer with half of the noodle mixture and 1 cup sauce; layer with the remaining noodle mixture and sauce. Sprinkle with remaining cheese.
Step 3: Cover with greased foil; bake until heated through, 10-15 minutes.
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Recipe Info
Tip: – This is the perfect recipe to use up broken lasagna noodles, but other pasta shapes like mafalde or bowtie can be used, too.
– The cooked lasagna noodles have a tendency to stick together, so stir it into the ricotta cheese mixture right after draining. If made ahead, toss in a small amount of olive oil after draining.
– For easy spinach lasagna, add a couple layers of fresh baby spinach (no chopping or pre-cooking required).
– Use Italian cheese blend in place of mozzarella and Parmesan for a sharper flavour and (bonus!) fewer ingredients
– The cooked lasagna noodles have a tendency to stick together, so stir it into the ricotta cheese mixture right after draining. If made ahead, toss in a small amount of olive oil after draining.
– For easy spinach lasagna, add a couple layers of fresh baby spinach (no chopping or pre-cooking required).
– Use Italian cheese blend in place of mozzarella and Parmesan for a sharper flavour and (bonus!) fewer ingredients