Lickety-Split Lasagna

Last week I was in New York City for a couple of days.  I’m old-school in that if I’m heading out of town and my Quality Assurance Guy is staying in town, I like to make sure there are a couple of meals in the refrigerator or freezer.  I know he’s capable of finding his way through the grocery store and kitchen, but I still like to cook for him!

Making this pan of lasagna coincided with a refrigerator/freezer issue.  I needed to clear items out–stat–before they went bad.

I did a quick scan of cabinets, freezer, refrigerator and knew I could whip up a lasagna.  In fact, a Lickety-Split Lasagna.  This was such a quick dish to put together.

I used the Barilla No-Boil Lasagna Noodles which ensured I could skip the worst step of making lasagna.  Have you ever made it with the noodles that you have to pre-boil?  I have and I usually end up burning my finger tips trying to handle hot noodles!

Lickety-Split Lasagna

8-10 no-boil lasagna noodles
1 16oz. container cottage cheese
6-8 oz. cooked Italian sausage (I used Johnsonville Mild Ground Italian Sausage)
1 can of tomato sauce (26-30 oz.)
Mozzarella Cheese
Garlic Salt
Italian Seasoning

*Preheat oven to 350 degrees.
*Spray a casserole dish (approx. 9×13) with cooking spray and set aside.
*Cook sausage and drain on a plate lined with paper towel.
*Spread sauce on the bottom of casserole dish.
*Place 1 layer of noodles on sauce, cover with cottage cheese, sausage, sprinkle with S&P, seasoning, and cover with sauce.
*Repeat noodles, cottage cheese, etc. until you’ve used up all of your meat, noodles, and sauce.
*Top the lasagna with mozzarella cheese – shredded or thin slices.
*Cover and bake in oven for 30 minutes.
*Remove cover, turn on broiler, and broil to get a crisp top and to allow for cheese to brown.
*Remove from oven and let sit at least 15-20 minutes before slicing and serving.

Enjoy!  This keeps in the fridge for a week.

I’m happy to report that QAG thought this was one of the best lasagnas I’ve made…he even said he ate some for breakfast one morning.  I’ll take that as a compliment.

Maybe the secret ingredient was the “help” that my kitchen companion provided during the cooking process.

Kitchen Helper

Please don’t call the Health Department.

What’s a favorite quick dish that you like to make?

9 responses

  1. The only quick dish I’m good at is probably eggs and toast. I can make a solid egg scramble with mushrooms and feta in 5 minutes. Give or take a minute or two if the veggies are sauteed beforehand…

    Everything else I’m slow at. More of a baker than a cook…

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