LAZY LASAGNA RECIPES RECIPES

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WEEKNIGHT LAZY LASAGNA RECIPE: HOW TO MAKE IT



Weeknight Lazy Lasagna Recipe: How to Make It image

On hectic nights, no one has time to stack several layers of lasagna. My version combines a few steps to cut down on prep, but keeps all the cheesy, saucy, noodle-y goodness that makes lasagna an all-time favorite. —Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 5

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

Steps:

  • Preheat oven to 400°. 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., Spread 1 cup pasta sauce into a greased 11x7-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., Cover with greased foil; bake until heated through, 10-15 minutes.

Nutrition Facts : Calories 332 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 901mg sodium, CarbohydrateContent 45g carbohydrate (11g sugars, FiberContent 3g fiber), ProteinContent 17g protein.

LAZY NO-BAKE LASAGNA RECIPE | VALERIE BERTINELLI | FOOD ...



Lazy No-Bake Lasagna Recipe | Valerie Bertinelli | Food ... image

Provided by Valerie Bertinelli

Categories     main-dish

Total Time 1 hours 0 minutes

Cook Time 45 minutes

Yield 4 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 pound mild Italian sausage, casings removed 
2 cups Classic Marinara Sauce, recipe follows
12 ounces mafaldine corte or farfalle pasta 
8 ounces mini mozzarella balls 
3/4 cup ricotta 
1/4 cup grated Parmesan 
Torn basil leaves, for topping 
1/3 cup olive oil
6 cloves garlic, minced 
Three 26-ounce cartons chopped tomatoes 
1 teaspoon Italian seasoning 
1 large basil sprig 
Kosher salt and freshly ground black pepper 
3 tablespoons unsalted butter 

Steps:

  • Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes. Add the Marinara and 3 1/2 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until the pasta is al dente and the sauce is coating it nicely, about 16 minutes. Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
  • Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.

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WEEKNIGHT LAZY LASAGNA RECIPE: HOW TO MAKE IT
On hectic nights, no one has time to stack several layers of lasagna. My version combines a few steps to cut down on prep, but keeps all the cheesy, saucy, noodle-y goodness that makes lasagna an all-time favorite. —Nancy Foust, Stoneboro, Pennsylvania
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Total Time 30 minutes
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  • Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste.
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