We had a long stretch of cold, rainy days at the end of February and early March here in central Arizona. Very unusual weather for us but the rain was very welcome. What better for a cold rainy day than to substitute my usual spaghetti Saturday night supper with lasagna?
Notice the pan of sauce? You can make your own spaghetti sauce, see the September 2014 pasta sauce recipe on this blog at http://chickletsinthekitchen.com/category/pasta-sauce/ or you can cheat a little. This time I used 1/2 jar of left over marinara and 2 full jars of marinara and about a cup of leftover sauce from last week’s spaghetti night. I poured all of that over cut up, browned, hot Italian sausage and added 2 bay leaves, dried basil and oregano and fresh chopped parsley, onion and garlic powder, and cooked that until thick.
About an hour and a half before dinner time I began my assembly. Heat oven to 350 degrees F.
First, the cheese mixture.
3/4 lb shredded mozzarella
8 oz ricotta
8 oz shredded parmesan cheese
1/2 c chopped parsley
Mix it all together in a medium mixing bowl
Then we’re ready to assemble the lasagna. Note here that I’m using gluten-free no-cook lasagna noodles. If you’re making a regular lasagna or using GF noodles that need to be cooked, only cook them for half the time given on the package. That way they’ll finish cooking in the lasagna while it bakes and make the lasagna less sloppy.
Notice I don’t spray the pan. I use a layer of sauce across the bottom of the 9X13 inch baking pan to prevent the noodles from sticking.
Then put in a layer of noodles. I’ll have to admit, using these no-cook noodles makes handling them much easier than half-cooked noodles.
Then add a layer of the cheese mixture. This layer doesn’t have to cover every square inch.
Add another layer of sauce, noodles, cheese mixture and keep doing that until you run out of ingredients or space in the pan.
Spray a sheet of aluminum foil with non-stick spray and cover the lasagna.
Put the pan on a cookie sheet to catch any boil overs. Bake for 45 minutes to an hour.
Uncover the pan and cook another 15 minutes.
Remove from the oven and let rest for a few minutes for the boiling to subside. Cut into squares to serve.
Feeds 4 with leftovers for later meals.
Thanks for stopping by Chicklets in the Kitchen. Please tell us about your garden or favorite lasagna recipe in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Women’s Fiction and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.wordpress.com.