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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Lasagna is love on a plate. The homemade sauce, the layering of noodles with cheese . . . it's pretty much perfection. So how do you pull it off on a weeknight? No-boil noodles. You can make the lasagna in the morning, cover and refrigerate it, and then bake it just before dinnertime. Serve it with a crunchy romaine salad and garlic bread, and your kids might think you're the best cook ever. Ingredients:
2 tablespoons olive oil |
1/2 cup finely chopped onion |
5 garlic cloves, minced |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
1 pound mild turkey italian sausage |
1 (28-ounce) can crushed tomatoes with basil |
1 (14.5-ounce) can no-salt-added diced tomatoes with basil, garlic, and oregano |
6 ounces shredded part-skim mozzarella cheese (about 1 1/2 cups), divided |
2 ounces grated fresh parmesan cheese (about 1/2 cup) |
1 (16-ounce) container 2% low-fat cottage cheese |
2 large eggs, lightly beaten |
cooking spray |
12 no-boil lasagna noodles |
Directions:
1. Preheat oven to 350°.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion; cook 3 minutes, stirring occasionally. Add garlic, salt, and pepper; cook 1 minute. Remove casings from sausage. Add sausage to pan; cook 5 minutes or until browned, stirring to crumble. Add tomatoes. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes. Remove from heat.
3. While sauce simmers, combine 1 cup mozzarella cheese, Parmesan cheese, cottage cheese, and eggs.
4. Spoon 1/2 cup meat sauce into a 13 x 9inch baking dish coated with cooking spray. Place 4 noodles over sauce. Spread half of cheese mixture over noodles; top with 2 cups sauce. Repeat procedure with 4 noodles, remaining half of cheese mixture, and 2 cups sauce. Top with remaining 4 noodles; spread remaining sauce over noodles. Sprinkle with remaining 1/2 cup mozzarella cheese.
5. Cover and bake at 350° for 40 minutes or until bubbly and noodles are tender. Uncover and bake an additional 10 minutes. Let stand 5 minutes before serving.
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