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Prep Time: 0 Minutes Cook Time: 57600 Minutes |
Ready In: 57600 Minutes Servings: 8 |
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Using no-boil lasagna noodles and a quick homemade tomato sauce - or even a good store-bought sauce - makes lasagna an easy weeknight meal, If you prefer a jarred sauce, You will need about two 24-26 oz jars. Ingredients:
15 ounces ricotta cheese (1 3/4 cups) |
2 1/2 ounces parmesan cheese, grated (1 1/4 cup) |
1/2 cup fresh basil, minced |
1 large egg, lightly beaten |
1/2 teaspoon table salt |
1/2 teaspoon ground black pepper |
6 cups tomato sauce |
12 no-boil lasagna noodles (one 8 or 9 oz package) |
1 lb whole milk mozzarella cheese, shredded (4 cups) |
Directions:
1. Adjust an oven rack to the middle position and heat the oven to 375°F Mix the ricotta, 1 cup Parmesan, basil, egg, salt and pepper until well combined.
2. Spread 1/4 cup of the tomato sauce over the bottom of a 9x13 inch baking dish. Place 3 of the noodles on top of the sauce and drop 3 Tablespoons of ricotta mixture down the center of each noodle. Then spread it to an even thickness. Sprinkle evenly with 1 cup mozzarella. Spoon 1 1/2 cups of the sauce evenly over the cheese. Repeat this layering two more times.
3. For the final layer, place the 3 remaining noodles on top, Spread the remaining 1 1/4 cups sauce over the noodles. Sprinkle with the remaining 1 cup mozzarella and the remaining 1/4 cup Parmesan. Spray a large sheet of foil lightly with vegetable spray, and cover the lasagna. Bake 15 minutes.
4. Remove the foil, and continue to bake until the cheese is browned and the sauce is bubbling, about 25 minutes longer. Let cool for 10 minutes before serving.
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