Barilla no-boil lasagne noodles are the most amazing time-saver. Possibly ever. Feeding My Ohana's preferred lasagne was Stouffer's, but a friend of mine served from-scratch lasagne with these noodles and it was too good and too easy not to try at home.

I'm converted.

I love lasagne, but traditional production made this impossible to do on a weekday, unless you want to eat at 10:00PM.

Here's a quick overview of what I did for vegetarian lasagne. Total time was about 90 minutes. Click here for the complete recipe.

1) Used Spaghetti Sauce II as the base sauce, but ditched the sausage and added an eggplant. 

2) Assembled lasagne in 9 x 13 pan. 4 pieces of no-boil lasagne noodles, ricotta cheese, sauce, mozzarella, sauce. 

3) Repeated 4 times. Top with remaining sauce and mozarella cheese. I didn't have parmesan, but would have sprinkled a bit on top if I did.

4) Cover loosely with aluminum foil and baked at 350 degrees for about 50 minutes. Don't let the foil touch the cheese or it will stick and make a mess. On the subject of messes, best to put the pan on a shallow baking sheet because the noodles do expand and there is a little bit of drip-over.

5) Remove foil. I had to detach hot stringy cheese because I didn't foil properly (See #4). Bake uncovered for another 10 minutes and then let it sit for about 10 minutes before slicing and serving.

Honest to the non-denominational supreme being of your individual religious or emotional leanings, this was last week's carpool Wednesday dinner. Note that I did have a kid at home so I could run the oven while I drove.

And while the husband sniffed, "It would be even better with a little sausage," the kids said, "No more Stouffer's"

Eat Well. Be Well. We sure did.