Cheesy Lasagna (Make Ahead Option)

Sometimes I wing recipes. This one involved a heavy amount of winging. I did look at a few lasagna recipes first, but too often they are overly complicated. I wanted something to use up some lasagna noodles I had from a different meal. I decided to make a modest lasagna in an 8×8 dish, which is another lasagna issue. Lasagna doesn’t need to be some huge casserole with tons of fancy toppings. This is a simple cheese lasagna, and you can pair it with other dishes if you like. I served this with some meatballs I made.

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You can even make this ahead. If you do, once it is assembled, you can cover it and refrigerate it until ready to bake. But, make sure to remove it from the refrigerator about an hour before you want to bake it. I made this earlier in the day, and then it was ready for K to pop it in the oven for dinner. It baked while I put the Fudgelet to sleep, and we were all happy at the end of those 30 minutes.

Directions for Cheesy Lasagna

  • 1/2 cup ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • Tomato sauce (see below, or use jarred/other homemade)
  • 6-8 Lasagna (no-boil) noodles
  • Italian seasoning
  • Oregano

Preheat the oven to 350 degrees. Grease an 8×8 baking dish. Stir together the ricotta cheese, egg, half of the Parmesan, and some Italian seasoning and oregano.

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Place some tomato sauce on the bottom of the baking dish.

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Then place a layer of lasagna noodles on top, side by side. Spread 1/3 of the cheese mixture on top. Then, spread some more sauce and sprinkle 1/3 of the Mozzarella. Repeat with another layer of noodles, cheese mixture, sauce, and Mozzarella. Repeat one more time with all of the above, using the remaining cheese mixture.

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Top with a final layer of lasagna noodles, sauce, and the rest of the Mozzarella as well as the remaining Parmesan.

I let mine chill in the refrigerator at this point.

I let mine chill in the refrigerator at this point.

Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10. The cheese should be melted and the layers bubbling.

Tomato Sauce

  • 28 ounce can San Marzano (or other good quality) tomatoes
  • 14 ounce can diced tomatoes
  • Oregano
  • Italian Seasoning
  • Salt
  • Pepper
  • Olive Oil

In a saucepan, heat the tomatoes with some oregano, Italian seasoning, salt, and pepper. Bring to a simmer and allow to simmer for 15-20 minutes to thicken. Stir in some olive oil and remove from the heat. Allow to cool a bit before using in the lasagna.

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Directions for Cheesy Lasagna

  • 1/2 cup ricotta cheese
  • 1 egg
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • Tomato sauce (see below, or use jarred/other homemade)
  • 6-8 Lasagna (no-boil) noodles
  • Italian seasoning
  • Oregano

Preheat the oven to 350 degrees. Grease an 8×8 baking dish. Stir together the ricotta cheese, egg, half of the Parmesan, and some Italian seasoning and oregano. Place some tomato sauce on the bottom of the baking dish. Then place a layer of lasagna noodles on top, side by side. Spread 1/3 of the cheese mixture on top. Then, spread some more sauce and sprinkle 1/3 of the Mozzarella. Repeat with another layer of noodles, cheese mixture, sauce, and Mozzarella. Repeat one more time with all of the above, using the remaining cheese mixture. Top with a final layer of lasagna noodles, sauce, and the rest of the Mozzarella as well as the remaining Parmesan. Cover with foil and bake for 20 minutes, then remove the foil and bake for another 10. The cheese should be melted and the layers bubbling.

Tomato Sauce

  • 28 ounce can San Marzano (or other good quality) tomatoes
  • 14 ounce can diced tomatoes
  • Oregano
  • Italian Seasoning
  • Salt
  • Pepper
  • Olive Oil

In a saucepan, heat the tomatoes with some oregano, Italian seasoning, salt, and pepper. Bring to a simmer and allow to simmer for 15-20 minutes to thicken. Stir in some olive oil and remove from the heat. Allow to cool a bit before using in the lasagna.

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