Quick Lasagna

KingSoopers-logoEvery once in a while, King Soopers produces a pleasant surprise, like the Antica Pasteria fresh lasagna noodles that I found recently in the refigerator section (next to the fresh tortellini and gnocchi). I’ve become fond of no-boil lasagna noodles, so I was really delighted to find fresh rather than dried ones. With the 8.8-ounce package in my cart, I picked up some fresh mozzarella and reduced-fat ricotta. I had everything else in the house that I’d need for a quick basic lasagna.

And it was quick. It didn’t take me more than 15 minutes to assemble this dish and shove it into oven. Lasagna isn’t fussy, and as long as even a little of the sauce covers each layer of noodles, especially at the edges, it’ll come out fine. While it was resting after I took it out of the oven, I made a simple tossed salad with oil and vinegar dressing. We opened a bottle of red wine and sat down to eat 55 minutes after I started — less time than it would take to wait for a pizza delivery on a Friday evening.

Quick Cheese Lasagna

1 package Antica Pasteria lasagna noodles
1 jar good-quality tomato sauce (Whole Foods, Newman’s Own, Trader Joe’s, etc.)
1 container low-fat ricotta
1 egg, lightly beaten
Fresh herbs if available, chopped (I harvested late-season basil and parsley)
1/2 pound fresh mozzarella, sliced thin
Grated fresh Parmesan, to taste

Preheat oven to 425 degrees. Mix ricotta with egg and herbs. Ladle a small amount of sauce on the bottom of an 8 x 12-inch or 9 x 13 lasagna pan. Put down a layer of noodles. With this brand, the long side noodles fit perfectly into the the short side of the pan, with a little space to spare between noodles. With kitchen shears, cut one lasagna noodle into 3 or 4 slices to fill in these gaps. Top noodles with another layer of sauce, the ricotta mixture and mozzeralla torn into small pieces. Repeat the process until you run out of something, but do finish with sauce, mozzarella if you have any left and Parmesan. Cover with foil (the no-stick kind would be good if you have some) and bake for 1/2 hour. Let rest 5 to 10 minutes before cutting.

Servings: How hungry are you? Two of us comfortably ate half of this lasagna.

2 thoughts on “Quick Lasagna”

  1. For the ricotta mxriute I put in about a cup each of freshly grated Parmesan (don’t use the stuff in the green can) and Pecorino Romano. 2 eggs, maybe 3 if the Ricotta is the drier kind and about a 1/3 cup chopped flat leaf parsley. Brad’s in charge of the meat sauce and I’m pretty sure it’s what makes it taste so good. I think it’s the aromatics Oregano, basil, lots of garlic, balsamic vinegar and red wine. I think he puts worster sauce in it too. We had the oven roasted tomatoes and I’m sure those contributed a lot of depth to the sauce. Don’t forget the pound of mozarella.

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