Comfort
meals continue with this post so break out your elastic waist pants. Oh yes, I
feel like a bear preparing for winter these days with the lbs I am packing on…
too bad I canceled that gym membership, it looks like I could probably use it.
Lasagna is one of those things that just takes time, boiling the noodles,
browning the meat and then all that assembling and baking. I really like this
one because I was able to do the prep work ahead of time and then just throw it
in the oven before my guests came over for dinner. I really like the time
saving no boil noodles but I will say that the top layer ends up a little
crispy so if you don’t like your noodles Al dente I would suggest going with
the old school noodles.
3 C of the
BBQ base
1 jar of
pasta sauce
2 C Ricotta
cheese
1 egg
Chopped
parsley
1 box frozen
spinach, defrosted and squeezed dry
1 box of no
boil noodles (I used Delallo Whole Wheat noodles)
1 bag of
mozzarella cheese
1 C grated Parmesan cheese
S&P
Mix ricotta,
egg, parsley and spinach together in a bowl. In a baking dish layer sauce,
pasta, ricotta mixture, meat mixture and then mozzarella and Parmesan mixture.
Repeat layers until the dish is filled to the top. Layer sauce and a thick
layer of Parmesan across the top layer of noodles and either refrigerate,
covered, until you are ready to bake or bake immediately at 450 for 40 minutes.
