Remember when you made that spaghetti sauce and had a TON left over? Well, problem solved! I actually usually do this in reverse order (lasagna and then spaghetti with the leftover sauce), but whichever way you do it, this sauce is versatile! If you haven't seen it yet, click here to view my Easy Meaty Spaghetti Sauce recipe!
Now for the leftovers! I love lasagna, and I especially love it when I can take a bite and taste the wonderful zing of the tomatoes, combined with the salty goodness of the cheese and just....YUM! Okay, so I love lasagna. You get it. Now try my recipe, already! It's so hearty and delicious, unlike those slimy, store-bought brands, AND you can control which brands you buy, so you know exactly what is going into your Italian Night feast! Now stop licking your computer screen....seriously, it's weird. :]
Chunky, Layered Lasagna
Ingredients:
1.5 quarts Easy Meaty Spaghetti Sauce
6 Lasagna Noodles (I use Archer Farms Whole Wheat Oven Ready--so delish, but use what you love!)
1 small tub (8oz?)Ricotta cheese (again, part-skim, whole milk....whatever you prefer..I mix the two.)
8 ounces Freshly grated mozzarella cheese (yes, freshly grated....fun stuff!)
2-3 ounces Freshly grated Parmesan cheese
Dried Italian herbs (basil, oregano, parsley)
Preheat oven to 350 degrees. Spoon a thin layer of sauce into the bottom of 9" x 9" glass pan. Place two lasagna noodles side by side on top of the sauce. Spoon another layer of sauce into the pan. With a teaspoon, place 8 small dollops of ricotta evenly across the sauce. I usually alternate rows of three dollops and two dollops, so it spreads out somewhat evenly. Sprinkle one-third of the mozzarella and Parmesan over the ricotta. Lay two lasagna noodles perpendicular to the first set of noodles and press down, effectively spreading out the ricotta. Spread another layer of sauce, then spoon 7 dollops of ricotta down, in the opposite pattern as the first layer. Sprinkle one-third of mozzarella and Parmesan. Lay two lasagna noodles perpendicular to the previous layer. Spread sauce. Eight dollops of ricotta, one-third of the mozzarella and Parmesan. (You are catching on so fast!) Now you're done! If you like, you can sprinkle the top with the Italian spices for extra flavor. Bake for 45-50 minutes, or until the top layer of cheese is golden. (Yum!) Remove from oven and let set for 10-15 minutes before eating. Serves 5-6.
Enjoy with a fresh salad, baguette dipped in garlic-infused olive oil, and a nice glass of red wine! Okay, you don't have to follow that last part exactly, but I would highly recommend it! ;]
If you have leftovers, no worries! This lasagna makes the perfect packed lunch! Way better than a boring, old sandwich, anyway.
Stay fit!
xoxo
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