Amy's Amazing Lasagne
This started as a recipe from a magazine years ago, but I have modified it enough to claim it as my own. The awesomeness is in using four different cheeses and plenty of them. That and not having to cook the noodles ahead of time.
This started as a recipe from a magazine years ago, but I have modified it enough to claim it as my own. The awesomeness is in using four different cheeses and plenty of them. That and not having to cook the noodles ahead of time.
- 1 large egg
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 1/2 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cloves garlic minced
- 1/4 cup parmesan cheese grated
- 1/4 cup fresh parsley chopped
- 1 cup cheddar cheese shredded
- freshly ground pepper to taste
- 1/4 cup green onion chopped
- 2 cups ricotta cheese part skim
- 2 cups fresh mushrooms sliced
- 40 ounces tomato sauce separated in portions
- 1 package lasagne noodles uncooked
- 2 cups fresh mozzarella cheese shredded
- 1 pound ground beef browned (optional)
- Carbohydrate 31.0123115745909 g
- Cholesterol 114.373828513246 mg
- Fat 20.3983828509776 g
- Fiber 1.99470532307589 g
- Protein 28.3862180098246 g
- Saturated Fat 9.89318639595739 g
- Serving Size 1 1 Serving (278g)
- Sodium 875.888671220355 mg
- Sugar 29.017606251515 g
- Trans Fat 1.87804479745211 g
- Calories 419 calories
Step-by-step
- Combine ricotta cheese with parsley, green onion, parmesan and egg in a small bowl. Set aside.
- Brown beef (if you include it at all) and set aside. In large saucepan, sauté garlic and onion in oil until soft. Add mushrooms, basil, oregano and pepper. Cook until tender but not too done. Add the browned ground beef and 2 cups (16 fl oz.) of tomato sauce. Simmer 5 minutes.
- To assemble, pour 1-1/2 cups (12 fl oz.) of tomato sauce on the bottom of a greased 9x13 baking dish. (If you are including the meat in this recipe, you might want a larger dish than 9x13.) Lay a flat layer of 3-4 lasagne noodles over sauce. The noodles do NOT have to be cooked. Top with HALF of the tomato sauce/vegetable/meat mixture. Sprinkle with 1 cup of mozzarella cheese.
- Repeat with another layer of noodles. Spread all of the ricotta mixture over the entire surface. Top with another layer of noodles and the rest of the sauce/vegetable/meat mixture. Sprinkle with 1 cup of mozzarella cheese.
- Top with final layer of noodles, 1-1/2 cups (12 fl oz.) tomato sauce and the shredded cheddar cheese.
- Bake at 350 degrees for 45-60 minutes or until sauce bubbles.
The Mechanics of No-Boil Noodles
Skipping the boiling step changes how moisture behaves in the pan. Uncooked sheets rely entirely on the surrounding liquid to hydrate during the bake. Tomato sauce must be sufficiently watery and distributed evenly around every dry edge. Cover the baking dish tightly with foil for the first 35 minutes to trap steam, which forces the pasta to soften before the cheese browns.
Freezing and Reheating Strategy
Assembled pans freeze exceptionally well before baking. Wrap the unbaked dish in two layers of plastic wrap and heavy-duty foil. Thaw the frozen pan in the refrigerator for 24 hours prior to cooking. Bake at 350 degrees Fahrenheit, adding 15 to 20 minutes to the total time if the center remains cold. Leftovers store safely in the refrigerator for up to four days.
Adapting for Dietary Restrictions
Modifying this dish for different eaters requires simple swaps. Substitute standard wheat noodles with certified gluten-free lasagna sheets, keeping the liquid volume consistent. Use part-skim ricotta and sharp cheddar without altering structural ratios. Omit the optional ground beef entirely to convert the pan into a vegetarian main course.
