Serves two. This is a quick meal that we both really like. I've left out the steps that make lasagna time-consuming, so the Italian purists out there may object to this flat little casserole made with store-bought sauce. But there are days when I'm willing to sacrifice a lot for speed, and I bet that's true for other people too. I usually serve this with garlic toast, or sometimes green beans.
- 4 lasagna noodles
- half a 15 oz. container of ricotta cheese (Slice it down the middle with a knife, then spoon out one half. The other half will keep in the refrigerator for a week or so, so you want to plan on making this dish two weeks in a row.)
- 2 cups of shredded mozzarella cheese
- 2 teaspoons chopped garlic (I buy it in a jar)
- 1/4 cup of egg substitute
- 1 to 2 tablespoons of parsley (eyeball it)
- dash of salt
- dash of pepper
- cream, if needed
- spaghetti sauce from a jar (We like Prego Traditional. I keep a 28 oz. jar in the fridge and spoon it out as needed for spaghetti and lasagna. I usually use less than half a jar for this recipe, but I've never measured the exact amount. Just use enough to cover the cheese.)
Cook the lasagna noodles in boiling salted water. Preheat oven to 375 degrees. Mix the ricotta, mozzarella, garlic, egg substitute, parsley, salt, and pepper in a bowl, and if necessary add enough cream to make it easy to spread.
If using an 8 x 8 casserole dish: Cut about a third of the length off of three of the cooked noodles so that they'll fit in the bottom of the casserole dish; save the pieces you cut off. Spread half the cheese mixture on top of the noodles, then spoon out a layer of spaghetti sauce. Cut the fourth lasagna noodle to fit the dish, and place it on top of the spaghetti sauce. Use the four smaller pieces of noodle to fill in the rest of this layer. Then spread the remaining cheese on top, followed by another layer of spaghetti sauce.
If using a 7 x 11 casserole dish: Lay two noodles in the bottom of the dish, then spread half the cheese mixture on top, then spoon out a layer of spahetti sauce. Repeat.
Bake for 15 minutes or until it starts to bubble around the edges.
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Copyright 2002 by Dianne Reis.