Weeknight Lasagna
The key to this recipe is that you don't need to par boil the lasagna noodles. In fact, I would say skipping this step makes the recipe better as it produces a more al dente texture. This recipe is extremely simple and comes together quickly for a lasagna. When I make it, I always make a double batch and put one in the freezer. Future you will thank present you if you do the same. This recipe is meant for an 8x8 pan but a 9x9 will work just fine. This is my adaptation of Adam Ragusea's easy lasagna recipe which you can find here. He gets all the credit for this recipe.
Ingredients
Lasagna
- 1 lbs. dry lasagna noodles
- 1 (28 oz.) can of crushed tomatoes
- 1 lbs. ricotta cheese
- 1 lbs. grate mozzarella
- 1/2 cup grated parmesan cheese
- 2 tablespoons chili powder
- Olive oil
- Salt
- Garlic powder
- Dried oregano
- Chili flakes
- Onion powder
Garnish
- Fresh basil leaves
Instructions
- Heat oven to 350ºF
- Cover the bottom of the pan with a layer of crushed tomatoes, drizzle in a little olive oil, and season that layer lightly with salt and your other herbs and spices. Season to taste. Remember that less is more. Lay in the first layer of dry lasagna noodles, and dust them with a little salt. Lay in a layer of ricotta and sprinkle on some mozzarella and parmesan. Lay in your second pasta layer and sprinkle them with a little salt. Lay in more tomatoes and repeat until you have built at least four layers, with tomatoes atop the final layer, making sure to reserve some mozzarella for melting on the top later.
- Cover the pan tightly with foil and bake it for about 45 minutes. Take the foil off, sprinkle on some mozzarella and bake for another 15 minutes. At the very end, turn on the broiler to brown the cheese. This takes about 2 minutes with my oven, but it will vary.
- Let cool at least 15 minutes.