Plated + Served: Lazy Lasagna
Fall is all about big heavy casseroles, like lasagna, that smell, look and taste great… the heat of summer has faded into autumn, the weather is crisp and everyone is ready for delicious comfort food.
Don’t have the time, you say?
Here’s a simple (and fun!) way to prepare lasagna… with the kids helping to create their own enchantment.
It’s so easy to do, too. You can use meat and vegetable leftovers from the weekend, jarred pasta sauce and lasagna noodles broken in half. When it’s all cooked and heated up, put the ingredients in different bowls and let everyone invent their own personal lasagna.
This is also a great way to make your Monday Meatless!
prep: 15 minutes
cook: about 10 to 15 minutes
12 uncooked lasagna noodles, broken in half (4 halves per person)
3 cups pasta sauce
¾ cup ricotta cheese (optional)
1½ shredded or grated mozzarella cheese
3 cups cooked (shredded or ground) chicken, turkey, pork or beef (optional)
2 cups vegetables, cooked or steamed and well drained (particularly spinach)
let’s get to it…
Boil a large pot of water and cook the lasagna noodles according to package directions. Meanwhile, heat the pasta sauce, covered, on low, stirring often.
Cook (or rewarm) the meat and vegetables. If using frozen spinach, squeeze out as much water as possible.
Drain cooked lasagna noodles and spread out on waxed or parchment paper so the noodle halves won’t stick together.
Arrange the ingredients in bowls so everyone can “make their own.”
Place one halved noodle on plate or bowl, spread a tablespoon of ricotta cheese on the noodle (optional), spoon on some pasta sauce and add cheese, veggies and meat if using. Top with another halved-noodle and repeat until your lasagna tower is complete.
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