A Few Short Cuts Lasagna!

by Amanda @ A Few Short Cuts on July 16, 2009

I know I am always looking for a helpful short cut! Something that only takes minutes but makes me look like Martha Stewart! I have a wonderful Short Cut Recipe that allows you to have lasagna for dinner tonight and have another one in the freezer waiting! Not to mention it is super easy!

I know none of the ingredients are on sale this week, but I am a stockpile cook. I have a lot of these ingredients on hand from the past couple weeks sales. In fact, I had everything except the Ricotta Cheese. I am learning that it really pays to purchase items you know you will use when the are on sale.

Short Cut Lasagna

1 (32 oz) Container Ricotta Cheese
2 1/2 cups Shredded Mozzarella
1/2 Cup Grated Parmesan Cheese
2 eggs
2-3 Jars Pasta Sauce depending on size
1 lb of Ground Beef (optional)
1 box Lasagna Noodles
Italian Seasoning

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Preheat Oven to 375 degrees

I bought 2 small aluminum pans from the dollar store. Perfect for this recipe. I believe they are 8×6. You could also bake this in a 9×13 pan if you would like just one lasagna. After making this recipe for years and seeing how much lasagna you will get. I recommend making 2, because (1) 9×13 lasagna serves 12 people.

Combine Ricotta, 1 cup mozzarella, 1/4 cup Parmesan, and eggs in bowl.
Mix in about 1 tsp Italian seasoning. Feel free to add garlic, onions, basil, whatever you want to make the dish your own.

Place Pasta sauce in pot on back burner on low heat.

If you would like your lasagna with meat. Brown ground beef in skillet. Drain, and add to sauce.

Spread 1 Cup Sauce in bottom of pan.

Cover with a single layer of uncooked lasagna noodles.

Cover noodle with a layer of sauce

Then ad a layer of the Ricotta mixture.
(Keep in mind that you will need enough for 2 layers of ricotta for each lasagna.)
So if making 1 use 1/2 of the ricotta, if making 2 use 1/4 of the ricotta per layer.

Add one more layer of sauce, ricotta, and noodles.

Reserve any remaining sauce for serving.

Cover tightly with aluminum foil and bake for 1 hour.

Remove foil and sprinkle with shredded mozzarella, bake uncovered for an additional 10 minutes.
***(If making 2…do not put the one for the freezer in the oven for the second time!)
We will save that for when we are ready to eat it!***

Let stand for 10 minutes before serving.

***OK. Let the Second Lasagna cool. Cover tightly! Place in freezer. When ready to eat take out to defrost the night before in the fridge. Pop in oven at 325 degrees, tightly wrapped for 20 min, or until warm through. Top with shredded mozzarella and bake additional 10 minutes. ***

Serve with Salad and Garlic Bread!

Make a whole! They are perfect for reunions, church gatherings, new baby, condolence, etc.

When pasta goes BOGO stock up. Get different kinds of noodles (like lasagna) you will use them!
I always have pasta sauce in the house, it is a must have!
Cheese freezes well. Buy already shredded or shred your own before freezing!