Make this easy lasagna on a weeknight. With dry, ready-to-bake noodles there’s no messing around – it only takes 15 minutes to throw together a simple meat sauce (or even less if you opt for a spinachy vegetarian version), then just layer it up and toss it in the oven for 45 minutes.
You’ll need a lasagna pan or a rectangle oven-safe baking dish approximately 9 inches by 13 inches.
Quick Weeknight Lasagna
1 box dried, no boil lasagna noodles
1500 ml ‘pasta sauce’, your choice
1-1.5 lbs ground beef or pork, or bag of spinach
1 yellow onion, diced
3 cloves fresh garlic
1 TB dried oregano
1 Tb dried basil
500 ml ricotta cheese
400-500 g mozzarella cheese, shredded
to taste parmesan cheese, freshly grated
to taste salt and cracked black pepper
-Preheat your oven to 375 F.
-Saute the onions and garlic until transparent and sweet smelling.
-Add the ground meat, spices, and or spinach and continue cooking for 5-6 minutes over medium heat.
-Add the tomato sauce, season with salt and pepper and whatever other spices you like or leftover veggie odds and ends from the fridge… and turn to low heat, simmering for about 15 minutes.
-Place a ladle or two worth of sauce into the very bottom of the lasagna pan, just enough to cover it barely, then add a layer of the dried noodles being sure to overlap them slightly.
-on top of the noodles add about 1/3 of the cheeses, one type at a time, dropping the bits evenly over the whole pan. Use your fingers to break up and ricotta and distribute it around.
-Ladle 1/3 of the sauce on top of this cheese, then top with noodles. Press the noodles down just slightly without cracking them.
-Repeat these steps with remaining ingredients. You will have enough to do each full set of ingredients three times if you “eye ball divide” them into three portions.
-You want to finish the top with a layer of dry noodles, topped with a bit of sauce and more cheese to finish.
-Toss the lasagna in the oven to bake for 45 minutes.
-Turn the oven to broil for an additional 3 to 5 minutes (set a timer, or it will burn!) to caramelize the cheeses on top and give the edges a nice little blast.
-Rest outside the oven for 15 minutes, then cut and devour.
This recipe gives you exactly enough to fill one 9 by 13 inch pan with three layers of pasta and three layers of cheese’n’sauce, but for the purposes of this image I’ve stacked two pieces on top of one another – in case you’re wondering 😉