Yield: 4 servings
|1½ cup||Shredded mozzarella cheese; (6 oz.)|
|1 cup||Part-skim ricotta cheese|
|¼ cup||Freshly grated Parmesan cheese|
|3 tablespoons||Minced fresh parsley|
|1 tablespoon||Thinly sliced fresh basil leaves; (optional)|
|2 cups||Tomato pasta sauce|
|6||No-boil lasagne noodles|
Makes 4 servings.
Using no-boil lasagne noodles and bottled pasta sauce makes this lasagne so easy, it can be whipped up in minutes, then put in the oven to bake while you catch up with yourself Serve with a big green salad and crisp bread sticks.
Preheat oven to 350F (175C). Lightly oil a 9-inch-square baking pan.
Combine the mozzarella, ricotta, Parmesan, egg, parsley and basil, if using, in a medium bowl. Spoon ¼ cup of the pasta sauce into the bottom of prepared pan. Top with 2 noodles and spread noodles with about half of the cheese mixture.
Spoon ¾ cup of the sauce over top. Layer with 2 noodles going in the opposite direction from the bottom layer of noodles. Spread with remaining cheese mixture. Top with remaining noodles going in the same direction as the bottom layer. Spoon remaining sauce over noodles.
Cover pan with foil and bake 30 minutes. Remove foil and bake 15 to 20 minutes, or until noodles are tender.
Education: Layering lasagne noodles in opposing directions, crosshatch-style, lends stability to the final dish. You will find the lasagne holds together better for serving. Be sure the dish is big enough to accommodate the noodles, without touching each other or the sides of the casserole, as the noodles will expand. Makes 4 servings.
Recipe by: The No-Tofu Vegetarian Cookbook, page 109 Converted by MM_Buster v2.0l.