I like the Barilla lasagne with the no-bake noodles. TOO easy.
Barilla No-boil lasagna
SERVES 12
1 (9 ounce) box of barilla no-boil lasagna noodles
2 eggs
1 (15 ounce) container ricotta cheese
4 cups shredded mozzarella cheese
1/2 cup parmesan cheese (optional)
1 lb ground beef, browned
2 (27 ounce) jars spaghetti sauce
parsley (to garnish)
1. Preheat oven to 375.
2. In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan.
3. If you choose not to use the parmesan, just add more mozzarella.
4. Set aside.
5. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan.
6. Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.
7. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 c. sauce.
8. Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.
9. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.
10. Bake covered with foil for 50-60 minutes.
11. Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).
12. Let stand 15 minutes before serving.
13. If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.
I make it with homemade sauce. This is the recipe I use (I add an extra onion and twice the garlic-- we love that suff) and it's wonderful. I usually doube the recipe (but don't double the wine-- it tends to be too much) and let it cook uncovered to reduce and thicken.
Perfect Marinara
SERVES 4 -6
4 cloves garlic
1 teaspoon kosher salt or sea salt
3 tablespoons of a robust extra virgin olive oil (it does make a difference)
1/2 medium onion, diced
3/4 cup red wine
1 (24 ounce) can whole tomatoes
1 (6 ounce) can tomato paste
1/2 teaspoon fresh cracked black pepper
1/2 teaspoon red pepper flakes
1 teaspoon sugar
1 teaspoon dried parsley
1/2 teaspoon dried basil
1. On your cutting board, chop and smash the garlic into a paste with the salt.
2. Heat a large saucepan with the oil in it over medium-high heat.
3. Add the onions and garlic to the pan and cook for about 8 minutes or until the onions are all brown.
4. Add the chicken broth to the pan and scrape the bottom to get all the"flavor" bits off of it.
5. Crush the tomatoes into the pan using your hand (it's a little gross, but it will give the sauce texture like you've never seen).
6. Add the tomato paste and all of the seasonings except the parsley and basil.
7. Stir to combined.
8. Bring to a soft boil, turn the heat to low, and cover.
9. Let it simmer for 1 to 1 1/2 hours, stir occasionally.
10. Add the parsley and basil.
11. Serve over pasta, rice, pizza, anything.
