Making a quick lasagna
Help! A few friends are coming over for college football and need a quick recipe.My friend is helping me and doesnt want cottage or ricoota cheese in it. She also wants to use the no boil noodles which I've never tried. I want to use ground round and some italian sausage. Do I take sausage out of casing? What quick jar sauce can I use? Barilla brand? Do I use a mix of both mozzarella and parmesan chesses?
I don't like ricotta or cottage cheese in mine either.
grease a rectangular oven dish, place some no cook lasagne noodles on the bottom. spread some precooked meat sauce (using barilla is fine but cook your minced meat with it for about an hour and make sure it's tasty - I do not know about using sausage never have). Then get a jar of white sauce if you haven't got time to make your own - I think barilla make one too. add some white sauce, add another layer of noodles, more meat sauce more white sauce and so on till you get to the top. Put some noodles on the top, white sauce (no meat this time) and grate some cheeses on top. Bake about half an hour/45 mins till brown and crispy.
Any jared sauce you like will work.
You can also make with regular lasagna noodles by covering the pan with a lid or foil and adding enough sauce and cooking long enough - usually an hour to and hour and a half for a 9x13 pan.
But by all means put some sauce in the bottom of the pan so the pasta won't stick to the pan.
Save the Parmesan for the top of the lasagna or it will be too much if you put it in all the layers.
Add some diced onion, fresh spinach, mushrooms and artichoke hearts -YUM!
Mozzarella should be fine by itself without cottage or ricotta.
Italian sausage would be delicious!
Enjoy your creation!
To the sausage question, yes. Definitely take the casing off before you brown it up.
Why not make a baked ziti or rigatoni instead? You just add chunks of mozzerella (part skim at least, 4% would be better since there's no ricotta) and the browned meats to the cooked pasta. Top with marinara and bake covered for 20 min. Uncover and add some shredded mozzerella and grated parm on top. Place under broiler until brown and bubbly.
thanks all for ideas, we are about to make sauce. DH bought regular noodles, will have to try no boil next time. He got mozzarella and also a sm bag of italian blend of mozz, provolone, parmesan, asiago, fontina and romano shredded. ummm sounds good. A friend brought 2 jars of Bertolli sauces. I will try bechamel next time. Oh and the bake ziti or rigatoni sounds fun too. the only bad thing is UT is behind 2 touchtowns! thanks again I love this board. quick and great advice.
On the cover of last months Italian Cooking magazine they had a picture of a lasgna made in a springform pan. Looked great. The recipe I've been using mixes half red sauce/half alfredo sauce with lots of grated mozzarella btwn the layers. I also use whole wheat lasgna sheet, which are a slight bit firmer once baked. We always brown the sausage out of the casing and crumble well. Which we cook in the red sauce for a hour before using in the recipe. But as a separate toss in btwn layers browned beef or sausage work well.
Assembly is the 2nd quick tip after good ingredients!
Enjoy the game!