Basic Lasagna


It is no secret that I love cold weather and hearty carb-rich food. Lasagna is one of my favorite comfort meals to make during this time of year. Pasta, sauce, and cheese, what's not to love? The only problem is that it usually creates a lot of dishes (a pot to boil the noodles, a bowl and spoon to stir the filling, measuring cups, etc). By skipping the filling mixing step and using no cook lasagna noodles, I've paired the meal down to one dish. It was a big hit with Merle and I, with second helpings eaten every night. This version is a drier lasagna, which is how I like it, but if you like a saucier lasagna, pour an extra cup of sauce on top of the lasagna before baking. The kale can also be switched out with other veggies, such as spinach, broccoli, and/or carrots.

Basic Lasagna
Serves 4 generously

9oz no boil lasagna noodles
28oz tomato sauce
16oz ricotta cheese
1/2 cup shredded mozzarella 
3 cups shredded kale
1 Tbsp garlic powder
1/2 tsp salt
1/2 tsp pepper

Preheat an oven to 375 degrees. Pour a half cup of sauce in the bottom of a baking dish. Place a layer of lasagna noodle sheets in the sauce. Spread roughly a quarter cup of ricotta cheese on the noodles then add kale, a light sprinkle of salt, pepper, and garlic powder, and tomato sauce. Top with another layer of lasagna noodles and repeat the layering process until all the ricotta and kale are used, ending with sheets of noodles. Pour the remaining sauce on the noodles and distribute the shredded mozzarella evenly on top. Bake for 25 to 35 minutes. Serve while hot.



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