Tuesday, April 28, 2009
Lazy Lasagna (You're just going to have to trust me)
What is the number one thing we hate about making lasagna? (you won't need long to think of your answer.)
We hate boiling and fussing with the noodles! They stick to each other, they tear, and they freaking burn our fingers!
I finally broke down and tried the "no boil" method for my lasagna to take to Tennessee last week. I'll admit this was a gutsy move, in that if it didn't work out, I'd be responsible for taking the whole gang out to dinner on Friday night (my designated meal night.) It totally worked out, and I will NEVER boil lasagna noodles again!
I actually doubled this recipe and made two pans. Those throw-away aluminum/plastic covered lasagna pans they sell at the store work great for this recipe.
Lasagna... NO BOIL!
8 lasagna noodles
1/2 lb. very lean ground beef
1/2 lb. lean Italian turkey sausage
1 onion, diced
1 bell pepper, seeded and diced (I used a red one)
8 oz white button mushrooms, coarsely chopped
2 cloves garlic, minced
dash of crushed red pepper flakes
salt and pepper
6-8 cups of your favorite jarred pasta sauce (this ended up being 1 1/2 jars for me)
2 cups part-skim ricotta cheese
1/2 tsp garlic powder
1 Tbsp fresh italian parsley, chopped
salt and pepper
2-3 cups mozzarella cheese, shredded
1/4 cup parmesan cheese
Soak lasagna noodles in a tray of hot tap water for 15 minutes.
Place ground beef, sausage, onion, and bell pepper in large skillet. Season with salt and pepper and brown until meat is cooked through and veggies are opaque. Drain. Add in mushrooms, garlic and red pepper flakes and saute until mushrooms lose liquid, 3-5 minutes. Stir in pasta sauce, cover, and simmer for 15-20 minutes.
Mix together ricotta, egg, garlic powder, parsley and then season with salt and pepper. Set aside.
Preheat oven to 350 degrees.
Spray baking dish with cooking spray. (Use one that is approximately the same length as the lasagna noodles.)
Drain lasagna noodles from soaking water.
Spread approximately two cups of the meat sauce on the bottom of the baking dish. Layer 4 lasagna noodles on top of sauce. Spread with half of ricotta mixture. Sprinkle with half of the mozzarella. Cover with another 2 cups of sauce. Layer on remaining noodles, followed by remaining ricotta and mozzarella. Spread remaining sauce over top. Sprinkle parmesan cheese over all.
Cover tightly with foil. Bake for 25 minutes. Remove foil and bake for another 25 minutes.
Remove from oven and let sit for 15 minutes before cutting and serving.