Sunday, December 18, 2011

Cheese + Pasta = Love!

Sometimes simple is the way to go. Especially when we're both fighting off some gross sickness. This recipe is no frills but amazing in it's simplicity. Mr. Lawyer was in charge of this dish. He decided to use turkey instead of beef and he add some red pepper flakes and oregano to the ricotta mixture (and then sprinkled some on top). He also claims that the "meat flavored" Francesco Rinaldi sauce made a difference. Whether it was the turkey or the sauce this time it was much better than the first time he made it.
Barilla No-Boil Lasagna 
(from the back of the box!)
1 (9 ounce) box of barilla no-boil lasagna noodles
2 eggs
1 (15 ounce) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese
1 lb ground beef or sausage (we used ground turkey)
1 to 2 jars spaghetti sauce (we used 1.5 jars)
1. Preheat oven to 375.
2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
3. In a 13x9 pan, spread 1 cup of sauce on bottom of pan.
4. Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
5. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.
6. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
7. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
8. Bake covered with foil for 50-60 minutes.
9. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
10. Let stand 15 minutes before serving.
mmmmm cheese!

No comments:

Post a Comment