Quick N Easy Lasagna

Some of my recipes come with a story, why not have a little humor with them! Here is how this one went. It was a Sunday, the Sunday when the Pats were playing for the first time this year, just as the game was starting (on purpose):

ME: “Hun I feel like doind something!”
HUBBY: “Oh yeah (not taking his eyes off the screen) like what?”
ME: “I don’t know I feel like cooking!”
HUBBY: “I could go for a lasagna.”

It was funny to me one because he didn’t freak out when I said hey lets do something, and two, when he said he could go for a lasagna he never took his eyes off the screen like he asked me to order a pizza or something! Now I’ve never made lasagna before, I always assumed it was hard or it took long to cook, so I went on a search for something easy and something that allowed me to not have to go to the store to pick anything up! This is what I found and it was awesome!!! To see my step-by-step directions to this recipe please click here: Spring Mode…

Recipe from skinnytaste.com
1-1.5 pounds of lean ground beef
1 yellow onion finely chopped
1 green pepper finely chopped
4 cups tomato-basil pasta sauce (can use any sauce really)
6 uncooked whole wheat lasagna noodles
1 (15-ounce) container reduced fat ricotta cheese
2 1/2 cups (10 ounces) reduced fat shredded mozzarella cheese
1/4 cup hot water
1 tbsp of oil

Start sauteing onions and peppers in 1 tbsp of oil on medium heat.
Add beef stirring until it crumbles and is no longer pink; drain.
Stir in pasta sauce.
Lightly greased 11- x 7-inch baking dish (or close to it)
Spread one-third of meat sauce in a layer then top with 3 noodles (I had to break mine to fit but it worked) then half of the ricotta cheese and half of the mozzarella cheese. (The ricotta cheese layers will need to be be spread thin.)
Repeat procedure; ending in a little meat sauce over the last of the cheese to prevent it from drying out.
Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish then with 2 layers of heavy-duty aluminum foil.
Bake at 375° for 45 minutes; uncover and bake 10 more minutes. (At this point I added a little shredded parmesean cheese on the top)
Let stand 10 minutes before serving.

Leave a Reply

Your email address will not be published. Required fields are marked *