Lasagna

by Aug 8, 2008

Sauce, noodles, cheese…sauce, noodles, cheese…sauce, noodles, cheese. Making lasagna is really that easy with this method from my friend, Don. No need to boil the noodles, or make any sauce, just layer everything in a dish, pour boiling water around the edge, cover with foil and pop it in the oven!

Lasagne

8x8x2 pan

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

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