If you can live without the neat layers, skillet lasagna is perfect: tastes exactly the same and has fewer pots and pans to clean! I just uploaded the recipe.
this is an even easier variation of Virginia's easy lasagna from the
Skinner Lasagna box
Serves/Makes:10 to 12 servings
Ingredients
1 roast chicken (Costco...) boned, skinned and chopped
3 cups (700 ml) (about 28 oz (784 grm). jar) spaghetti sauce
1-1/2 cups (350 ml) water
1-3/4 cups (425 ml) (15 oz (420 grm) container) ricotta or small curd cottage cheese
2 cups (475 ml) (8 oz) shredded mozzarella or Monterey jack cheese, divided
1/2 cup (125 ml) grated Parmesan cheese
2 eggs
1/4 cup (60 ml) chopped fresh parsley
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) ground black pepper
1 pkg (8 oz) Skinner Lasagna, uncooked
2 pkgs Stouffers spinach souffle, thawed
Preparation
Heat oven to 350 degrees (175 C.).
Add chicken to paghetti sauce and water; simmer about 10 minutes.
In medium bowl, stir together ricotta, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Pour about 1 cup (225 ml) sauce on bottom of 13 x 9 inch baking dish.
Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup (225 ml) sauce.
Spread one-half cheese filling over sauce.
add layer of spinach souffle
Repeat layers of lasagne, sauce and cheese filling.
Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese.
Cover with foil and bake 45 minutes.
Remove foil; bake additional 15 minutes.
Let stand 10 minutes before cutting.
Comments
This is super easy. The extra water in the sauce will cook the pasta!! It only takes about 15 minutes to put it all together. I also add mushrooms and extra tomatoes to the sauce. ENJOY!!!
Ditto nutcakes - I love the Barilla no boil recipe. Made it a couple weeks ago with spinach instead of ground beef, and home made sauce is great for this if you have some left over because its usually thinner. My go to lasagna recipe.
Get a box of the Barilla 'no boil' noodles. There's a recipe on the back that is simple. I like the no boil because it's faster to make and the noodles are thinne and less clunky that the regular dried noodles. You can purchase or make the sauce. I think the sauce they call for is lasagne sauce, which I've never seen. Just use regular thinned with a little water, tomato or v8 juice or make your own and keep it on the loose side.
How simple? Here's a really easy one I made awhile back... stuff can be added or left out to your liking: http://lovesfoodlovestoeat.blogspot.com/2010/06/race-week.html
6 Comments
Skinner Lasagna box
Serves/Makes:10 to 12 servings
Ingredients
1 roast chicken (Costco...) boned, skinned and chopped
3 cups (700 ml) (about 28 oz (784 grm). jar) spaghetti sauce
1-1/2 cups (350 ml) water
1-3/4 cups (425 ml) (15 oz (420 grm) container) ricotta or small curd cottage cheese
2 cups (475 ml) (8 oz) shredded mozzarella or Monterey jack cheese, divided
1/2 cup (125 ml) grated Parmesan cheese
2 eggs
1/4 cup (60 ml) chopped fresh parsley
1/2 tsp (2 ml) salt
1/4 tsp (1 ml) ground black pepper
1 pkg (8 oz) Skinner Lasagna, uncooked
2 pkgs Stouffers spinach souffle, thawed
Preparation
Heat oven to 350 degrees (175 C.).
Add chicken to paghetti sauce and water; simmer about 10 minutes.
In medium bowl, stir together ricotta, one-half mozzarella cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Pour about 1 cup (225 ml) sauce on bottom of 13 x 9 inch baking dish.
Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup (225 ml) sauce.
Spread one-half cheese filling over sauce.
add layer of spinach souffle
Repeat layers of lasagne, sauce and cheese filling.
Top with layer of lasagne and remaining sauce; sprinkle with remaining mozzarella cheese.
Cover with foil and bake 45 minutes.
Remove foil; bake additional 15 minutes.
Let stand 10 minutes before cutting.
Comments
This is super easy. The extra water in the sauce will cook the pasta!! It only takes about 15 minutes to put it all together. I also add mushrooms and extra tomatoes to the sauce. ENJOY!!!