This is for all of you people out there who want lasagna but you don’t want to 1) spend 8 hours of your day making it or 2) buy a St*ffer’s Lasagna and wait 3 hours for it to bake only to cut into it and it’s still frozen. You’re. Welcome.
what you need:
- 3 cups of my Tomato Sauce (or you can use store bought but ughhhhh, at least get the GOOD stuff)
- 1 lb of noodles see below for what I used, if you can’t find something similar I would use a bowtie/farfalle noodle!
- 1 cup full fat ricotta cheese
- 2 tablespoons freshly chopped parsley
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tablespoons grated parmesan cheese
what you need to do:
- FIRST, let’s make that ricotta blob that we are going to put on top and mix in to get that creamy lasagna-ness.
- Put your ricotta, parsley, salt, pepper, and parm in a small bowl and mix until it is all combined. Set aside.
- In a large pot, bring water to a boil. Make sure to always salt your water!
- Cook your noodles according to package instructions.
- In a separate large nonstick pan, on medium low heat, pour in your sauce and let it get hot while your noodles cook.
- When your noodles are ready, drain them and then dump them into the heated sauce CAREFULLY so you do not splatter.
- Mix together until your noodles are fully coated. Sprinkle some parsley on top if you feel like it.
- To serve: plate the sauced up pasta in bowls and then top with a big ole dollop of the ricotta mixture.
- To eat: stir it all together to experience all of that yummy, delicious, I-did-not-just-spend-all-day-making-lasagna flavor.
