Easy Peasy Lasagna


I made lasagna on Sunday for dinner.  Yes, I made dinner.  Usually Tony does most of the cooking (Thank God!).  I got the recipe from a Kraft magazine a few years ago, and tweaked it a bit. The bonus?  You don’t have to cook the lasagna noodles.  Here’s the original recipe:

1 lb. ground beef
2-1/2 cups  KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
1/2 cup  KRAFT Grated Parmesan Cheese, divided
1/4 cup chopped fresh parsley
1   egg, beaten
1 jar (24 oz.) spaghetti sauce
1 cup  water
12 lasagna noodles, uncooked

HEAT oven to 350°F.

BROWN meat in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta cheese, 1/4 cup Parmesan, parsley and egg until well blended; set aside.

DRAIN meat; return to skillet. Stir in spaghetti sauce. Add 1 cup water to empty sauce jar; cover with lid and shake well. Add to meat mixture; stir until well blended. Spread 1 cup meat sauce onto bottom of 13×9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with greased foil.

BAKE 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve.

I do it just a bit differently.  I use cottage cheese instead of ricotta (it makes the lasagna less sweet).  Sometimes (like this time) I use ground turkey instead of ground beef.  The kids tend to like that a little bit more.  Make it.  Do it.  Go, go, go!!!!!

Categories : food

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