weekday lasagne--spaghetti sauce II |
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In the time it takes to bake Stouffer's lasagne, you can make it from scratch. 90 minutes. Add a few minutes if you have to grate mozzarella.
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Heat (or make) Spaghetti Sauce II, simmer about 10 minutes and add the spinach just enough to wilt it in the sauce.
If necessary, shred the mozzarella cheese. Otherwise, open the bag and get ready.
Beat an egg into the container of ricotta cheese and add parsley to taste.
Spread a couple ladle-fuls of sauce to coat the bottom of a 9 x 13 pan. Create layers as follows: 4 pieces of no-boil lasagne noodles, ricotta cheese, a bit of sauce, mozzarella, more sauce. You don't need to have heavy coverage for the sauce--thin, slightly spotty layers are fine. Repeat 4 times--the box has 16 sheets of noodles. Top with remaining sauce and mozarella cheese.
Cover loosely with aluminum foil and bake at 350 degrees for about 50 minutes. Covering loosely is so that the top layer of cheese doesn't stick to the foil. It's also a good idea to put the pan into a shallow baking pan because it does bubble over and drip as the noodles expand.
After 50 minutes, take the foil off, cook uncovered for another 10 minutes and then let it sit for about 10 minutes before slicing and serving.
If necessary, shred the mozzarella cheese. Otherwise, open the bag and get ready.
Beat an egg into the container of ricotta cheese and add parsley to taste.
Spread a couple ladle-fuls of sauce to coat the bottom of a 9 x 13 pan. Create layers as follows: 4 pieces of no-boil lasagne noodles, ricotta cheese, a bit of sauce, mozzarella, more sauce. You don't need to have heavy coverage for the sauce--thin, slightly spotty layers are fine. Repeat 4 times--the box has 16 sheets of noodles. Top with remaining sauce and mozarella cheese.
Cover loosely with aluminum foil and bake at 350 degrees for about 50 minutes. Covering loosely is so that the top layer of cheese doesn't stick to the foil. It's also a good idea to put the pan into a shallow baking pan because it does bubble over and drip as the noodles expand.
After 50 minutes, take the foil off, cook uncovered for another 10 minutes and then let it sit for about 10 minutes before slicing and serving.
