Thursday, August 5, 2010

Lazy Lasagna

 










 

I thought I invented Lazy Lasagna.  But it seems like half the blogs out there have invented it as well.  Most use meat, but I prefer a dairy version.

Despite it's name, lasagna noodles are not used.  Well, you COULD, if you broke up the large noodles before cooking them so as to skip the layering part.  Otherwise, use whatever type of pasta you prefer.  You can also add spinach or some other veggie to boost the nutrition.  I leave the veggies out, otherwise I would be the only one in the family to eat it.  I tried to make half-and-half one day, but the spinach decided to migrate into the veggie-free zone so from then on it remains in the veggie bin for another dish.

I keep re-shredded cheese around for when I am very lazy in a hurry, but something is added to keep the shreds from returning to their unshredded state.  If you are lazy but have a few minutes, buy a small block of cheese and go shred.  Likewise, shred or grate the parmesan cheese as well.  your taste buds will thank you.

Lazy Lasagna
serves 6-8 (or 10-12 polite pot-luckers)

1 lb. of rotini or penne pasta
1 16 oz. container of ricotta cheese (low-fat ok)
1 8 oz. block of mozzarella cheese (low-fat ok)
1 26-32 oz. jar of marinara sauce
Parmesan cheese, to taste

If you are planning to bake the lasagna, preheat oven to 350F.  Boil water in a large (4 qt. minimum) pot.  Add pasta and cook about one minute less than package directions (it will continue to cook while sauced later (the lasagna, not you)).

While the pasta is cooking, pour about a cup of sauce into a large casserole dish (mine is 9 3/4 inch square).  Into a large bowl, shred the mozzarella cheese. 

When the pasta is cooked, drain, then plop it over the sauce, followed by plops of the ricotta and handfuls of the mozarella.














Don't worry about neatness.  You are going to mish it up in a few moments.














A close-up of the cheeses.














A really tight close-up.  Looks almost like vanilla ice cream, doesn't it?














Pour the remaining sauce over the cheese plops.














Get out your largest spoon.  If it isn't very strong it might go all Uri Geller on you, so use a wooden spoon instead.  My metal spoon is very strong, and has proved so many times over many years.  Mish up the pasta from the bottom to make sure that every bit is covered evenly.














 Nicely mished.














There!  Evenly coated.  Now either loosely cover and nuke at medium power (about 60%) for 6-8 minutes, depending upon your microwave, or bake, uncovered, at 350F for 20 minutes, or until the top gets a little crusty.














Let everyone serve themselves.  Remember the title!

And if you have some Italian bread handy, serve alongside.  If your idea of a veggie does not include merely sauce, go make your favorite while the lasagna is nuking/baking.

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