I love lasagna, always have. But for some reason I’ve never made it. I guess part of it was living on my own for so long, it would go bad before I’d be able to finish it. I’ve also made a habit of cooking with what I have or what’s on sale rather then buying ingredients specifically for a recipe. So since I never make lasagna, I’d never bought the noodles.
But last week I had all this meat sauce I’d made and decided it was time to make lasagna. I also decided for some reason that even though I’d never made it before, I didn’t need to use a recipe. After all, everyone knows that lasagna is just noodles, sauce and cheese (ricotta), right? Fortunately my experiment worked out great. We really liked it and it made good leftovers as well. Next time I’ll try some other recipes, I’d love to try a vegetarian lasagna. I have an extra box of noodles so that I’ll have it on hand for another night.
1 box of lasagna noodles
2 cups of Diana’s Meaty Red Sauce
1 (16 oz) tub of Ricotta cheese
1/2 cup Feta crumbled
1/4 cup parmesan
sprinkling of pepper
1 TBS parsley
3 TBS grated gruyere
Preheat oven to 375 degrees. Cook lasagna noodles according to box instructions.
Mix ricotta with feta, egg, parmesan, parsley and pepper. Spread the bottom of a (1 1/2 qt oval is what I used) baking dish with a thin layer of sauce, then layer one third at a time in this order: noodles, sauce, cheese mixture.
Top with gruyere, bake for about 45 minutes. Make sure you let it stand at least five minutes before cutting it or it will slide all over the place like mine did!
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Nutritional and cost information is for estimating purposes only, and subject to variations due to region, seasonality, and product availability.