Luke Judge

Need something for the hectic holidays ahead that won’t take time, can be made ahead and even frozen? Try my lazy lasagna which skips the boiling of the noodles altogether. The nice thing is that making it takes only ten minutes when you have no boil lasagna sheets, tomato sauce made ahead, and frozen vegetables on hand.

In less than an hour, the hypnotic aroma of homemade lasagna brings everyone to the table. there are many brands of no-boil lasagna sheets, like Del Verde, which can be found in grocery stores.

The recipe makes two 9-inch square pans; freeze one for later use.

Note: this recipe used Del Verde no boil lasagna sheets which come with their own 9 inch aluminum baking pans.

Lazy Lasagna

Makes Two 9 inch square pans, enough for each to serve 4-6

2 16-oz. containers skim milk ricotta cheese, drained

2 large eggs, or 4 egg whites

110-oz. package, frozen spinach leaves, defrosted, squeezed dry

1 1/2 c. grated Parmigiano Reggiano cheese

Grinding black pepper

10 sheets no boil Del Verde lasagna sheets (or substitute no boil sheets of your choice)

Preheat the oven to 350F. In a bowl combine the ricotta cheese, eggs or egg whites, spinach and 1/2 cup of the grated cheese. Mix well and set aside.

Ladle 1/2 cup of the tomato sauce in each pan and thinly spread it. Place one lasagna sheet on top of the sauce and spread 1/2 cup of the ricotta cheese mixture over the top in each pan.

Sprinkle 1/4 cup of the cheese over each pan. Add another lasagna  sheet and repeat the process making three layers of ricotta cheese and sauce. on top of the last layer divide and sprinkle the remaining cheese. Top with the last lasagna sheet and spread on the remaining sauce. Cover each pan tightly with aluminum foil and place them on baking sheets to catch any drips.

Bake for 30-35 minutes. allow to stand 5 minutes before cutting to allow the noodles to set up. cut into squares and serve.

Allow the second pan to cool completely then wrap it tightly in another sheet of aluminum foil and freeze it for up to 3 months. Defrost in the refrigerator and reheat in the oven.

This entry was posted on Friday, December 23rd, 2011 at 7:02 am and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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