Sauce, noodles, cheese…sauce, noodles, cheese…sauce, noodles, cheese. Making lasagna is really that easy. No pre-boiling the noodles. No sauce making. Just have the few ingredients on hand and layer away. If you’re feeling guilty with the ease, go ahead and cook a few nuggets of mild Italian sausage to nestle between the layers. There. You actually did have to do some work.
- 8 lasagne noodles Rustichella d'Abruzzo
- one 24-26oz. jar tasty pasta sauce Dave's Gourmet Organic Red Heirloom is great
- 2 links Italian sausage, crumbled and cooked
- 16 oz. ricotta full fat is best
- 8 oz. mozzarella cheese
- 8 oz. frozen spinach (let thaw while you prep other ingredients, then squeeze out excess water)
- 2 oz. Parmigiano Reggiano, grated
- 1/2 cup boiling water
Preheat oven to 350 degrees F. Put a few tablespoons of sauce on bottom of glass baking pan then layer noodles (breaking to fit 3 across), ricotta, sausage (if using), mozzarella, spinach, parmesan, and sauce leaving a little space around all sides (about ¼ inch). Repeat layering until you have used up all of your supplies – aim to end with cheese then sauce on top.
Slowly pour the boiling water around all 4 sides of the lasagna, then cover tightly with foil. Place on the middle rack in your oven with a sheet pan on the rack below to catch any drips. Bake for an hour then remove the foil and bake 10 more minutes. Remove from oven and let sit for 10 – 30 minutes before serving.