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This Week's Recipes
Ten Minute Lasagna
Lasagna takes a ton of time to make. But everyone seems to love it! So I decided to cut some corners and see if I could prepare an edible one in 10 minutes. I caved and bought jarred pasta sauce for the first time in a long time. I have to say, the 365 Organic Brand Pasta Sauce from Whole Foods that I tried was delicious and really low in sugar. And I used the “no-boil” lasagna noodles that would probably get me arrested in Italy. But truly, it turned out to be an amazing weeknight meal. As for the 10 minute assembly, do you think I pulled it off? I had 7 seconds left on the clock when I put it in the oven!
- Easy Entertaining
- Make Ahead
|2 eggs, lightly beaten||4 cups grated mozzarella|
|15 oz cottage cheese||1/2 cup grated Parmesan|
|25 oz tomato sauce||18 “No-Boil” lasagna noodles, 3 ½” x 7”|
Preheat the oven to 350˚F. In a large mixing bowl, combine the eggs, 3 cups of the mozzarella cheese, the cottage cheese, and Parmesan cheese. Stir until well combined.
Assemble the lasagna: In the bottom of a 9”X13” baking pan, spread ½ cup of the tomato sauce over the bottom. Use 6 lasagna noodles (or 3 if using larger noodles) to cover the bottom of the pan, allowing them to overlap a tad if you need. Spread ½ of the cheese mixture over the noodles, then top with a third of the remaining tomato sauce. Add another layer of noodles and cover with the other ½ of the cheese mixture. Pour another third of the sauce over the cheese. Top with the last 6 small noodles (or 3 large), then spread the remaining sauce over the top. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Cover with aluminum foil. (Place in the refrigerator for up to 8 hours if you’re not cooking it right away.)
Bake the lasagna covered for 40 minutes. Remove the foil, and continue to bake until it’s bubbly and the noodles have softened, about 10-20 minutes longer. Allow to cool for 5-10 minutes before cutting.
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