My mom makes a mean lasagna; it used to sit overnight in the fridge and the impatient-me wondered why we couldn’t just throw it in the oven as soon as it was assembled. Why must a dinner wait a full 24 hours?! Well, the noodles soaked and the flavors settled and the next night I appreciated all that work just a little bit more. I would be just as excited to cut myself a square.
It was, hands down, one of my favorite meals.
I finally tackled the Veggie-version! I might have just convinced myself it was the Ricotta that had me hooked all along.
1/2 package Whole Wheat Lasagna Noodles (pre-cooked)
~1 1/4 c Marinara Sauce
~1 c Part Skim Ricotta Cheese
~1/2 c Part Skim mozzarella
Seasonings: Basil, Oregano, Salt & Pepper
Preheat the oven per noodles’ package directions (~350*). Put down a light layer of marinara sauce on the bottom of your 13 X 9 pan – on top, layer noodles, ricotta, sauce, vegetables & as sprinkle of seasonings & mozzarella. Repeat until filled.
Bake for ~35 min, cool, sprinkle with grated parmesan, and enjoy!
Ricotta cheese and the fact that they now make “precooked” noodles for the impatient in us all made this meal 1) delicious and 2) a little bit easier. 😉
What was one of your favorite family meals? Have you recreated it lately?