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!
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.)
*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.
Please don’t call the Health Department.
What’s a favorite quick dish that you like to make?
I’ve been looking for a new lasagne recipe so this is great timing- thanks!
Super! Let me know if you make it.
Yum! Homemade lasagna is the best! 🙂
I love the lasagna noodles that you don’t have to boil! It makes the whole process so much easier.
My go to quick meals are eggs/omelets, loaded sweet potatoes, and bean tacos!
You can’t go wrong with sweet potatoes!
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…
With my whole plant-strong eating program, eggs are the one thing I miss eating.
Lasagna is great for a crowd too!! We made it for a dinner this week for like 12 people, but it was still a cinch!!!
My QAG was a little embarrassed that he ate the entire pan of lasagna – but in 1 week, that’s not so bad!