In a recent post I spoke of making lasagna for friends who came to stay with us for a few days. This is a favorite meal for family and friends, and especially when there is going to be a houseful of people, because I can make the sauce in advance and freeze it. The recipe goes together very quickly once the sauce is made, but if you would rather use a purchased sauce, of course, it is even faster. I would just encourage adding ground beef to the purchased sauce to make the dish more hearty and filling for a crowd. If you would like to use my pasta sauce recipe you will find it posted on 2/20/2015. Blessings...
Recipe:
1 recipe pasta sauce or 6 cups purchased sauce
12 sheets Barilla no-boil lasagna (don't use the whole pkg.)
1 lb. mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1. Spread 1 cup of the sauce in a 9 x 13-inch baking pan.
2. Layer 4 sheets of uncooked pasta, some sauce, mozzarella and Parmesan cheese. Repeat layers ending with sauce and cheese.
3. Bake lasagna covered tightly with foil for 50 - 60 minutes in a 375 degree oven. Uncover and bake an additional 5 minutes. Let rest for 5 - 10 minutes before cutting.
Serves: 12
Note: If meatless sauce is purchased, cook, crumble and drain 1 pound of ground beef or Italian sausage to add to the sauce.
The no-boil pasta works great, just make sure that each layer of pasta is covered with sauce so the pasta cooks through. Covering tightly with foil causes steam to aid in the cooking. I will never use the old kind of lasagna noodles again.
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