So Simple Lasagna

When you and your loved ones need some comfort food fast, there’s no time to agonize over exact ingredients and measurements. So, this “recipe” leaves lots of room for creativity, getting rid of what’s in the refrigerator, and taking a few jars from the pantry. The only “must have” is the De Cecco lasagna pasta which is the best option when you don’t have the time or the inclination to make your own pasta.

Lasagna Pan:

red-dot 9×13” glass pan

Sauce:

red-dot We cheat and use bottled sauce to which we add whatever goodies we have on hand.

red-dot 2 x 680g or 24oz Prego Spaghetti Sauce

red-dot ½ – 1 Cup chopped carrots

red-dot 1 large onion chopped, sautéed in olive oil

red-dot 3 cloves garlic or more, finely chopped, sautéed in oil with onions

red-dot ½ or 1 green or red or orange bell pepper

red-dot Fresh or dried basil, oregano, rosemary, thyme, Italian spices

red-dot Salt and fresh ground pepper to taste

red-dot We often add cayenne pepper to give it a bit of a zip.

red-dot Heat all ingredients to a low boil over medium heat until carrots still have a bit of a crunch.

3 layers of filling: Choose any combination.

red-dot Ricotta cheese mixed with one raw egg

red-dot Mushrooms chopped and cooked in butter or olive oil

red-dot Ground beef cooked with sauce plus extra onion and garlic

red-dot Fresh spinach sautéed in olive oil and finely chopped onion, or frozen spinach

red-dot Mozzarella, Jack, Asiago, and/or cheddar that you can use as a layer itself and on top of each of the other layers before you add the pasta

Topping:

red-dot 1 cup grated Parmesan cheese

Pasta:

red-dot You’ll use almost ½ of one box of DeCecco Lasagna pasta sheets, 3 sheets plus strips to fill in the space for each of 4 layers. No need to cook the pasta beforehand.

 

Instructions:

Assemble the ingredients:

Put a small amount of sauce on the bottom of the pan to keep the first layer of pasta from sticking. Add 3 sheets plus strips of pasta to complete the first layer. Add one of the fillings and add some sauce on top. Lay the second layer of pasta sheets. Add the second filling with more tomato sauce and keep layering with pasta and filling until you have 4 layers of pasta and 3 layers of filling. Top the last layer with a thin layer of sauce and a generous topping of Parmesan cheese.

Bake at 350 degrees for about 45 minutes or until pasta is cooked and top is slightly browned. Let stand for 15 minutes before diving in!

Serve with fresh green salad and herb bread.