Lazy Lasagna
After viewing a recipe for Baked Spaghetti on the New York Times Cooking page, I adapted it to include what I had on hand, This Lazy Lasagna, as it named in reviews, can be stored covered in the fridge after being prepped until ready to cook.
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Servings: 8 recipe
Ingredients
Pasta:
- 1 pound spaghetti or pasta of your choice
Sauce:
- 2 T Extra Virgin Olive Oil
- 1 c yellow onion, diced
- 1 T Minced garlic
- 2 t Italian seasoning
- Kosher Salt
- Black peppr
- 1 pound ground beef, turkey or sausage
- 4 c Marinara sauce
- 1/2 c basil chiffonade
Ricotta Mix
- 1 cup ricotta
- 1/2 c grated parmigiano-reggiano cheese or parmesan
- 1 large egg
- 1/4 t salt
Other:
- 2 c mozzarella, divided
- 1/4 c grated parmigiano-reggiano or parmesan
Instructions
- Preheat oven to 350°F. Oil/spray 13x9x2 pan.
- Heat skillet to MED heat with 2 T of extra virgin olive oil. Saute diced onions until translucent, about 6-7 minutes.
- Add garlic and Italian seasoning, salt and pepper. Stir for about a minute or until fragrant.
- Add the ground meat of choice and cook until no longer pink,
- Stir in the marinara sauce until heated through and remove from the heat. Stir in the basil chiffonade.
- In a small bowl, blend together until smooth the ricotta, parmesan, egg and salt.
- Cook pasta of choice in salted water for about a minute less than stated for the al dente stage. Drain.
- Spread half of the pasta in the bottom in the prepared dish.
- Top with half of the sauce and spread evenly over the pasta.
- Dollop about 8 spoonfuls of the ricotta mixture, 2 rows of 4 equally spaced.
- Sprinkle 1 cup of mozzarella cheese over the dollops of ricotta.
- Place remainder of the pasta over the top followed by rest of the sauce. Smooth it over the pasta. Cover with foil and bake for 40 minutes.
- Take the pan out and remove the foil. Sprinkle the remainder of the mozzarella and the 1/4 cup of the parmesan over the top and return to the oven for about 10 more minutes.
- Allow it to cool 5-10 minutes before serving.