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Published on Feb 29, 2012
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Subscriber sweetfactory20 asked for our take on a weeknight lasagna and we think this will definitely please. Layers of store bought sauce, no boil lasagna sheets, and a delicious cheese mix make this casserole a hearty dish that is easy to prepare and a quick family favorite.
12 no-boil lasagna noodles (Barilla Brand makes a good one) 2 eggs beaten 4 cups (450 g) shredded mozzarella cheese 2 cups (490 g) part skim Ricotta cheese 1 cup grated (90 g) Parmesan cheese 4 tablespoons (10 g) dried parsley 1 teaspoon (5 mL) black pepper 4 cups (950 mL) pasta sauce 1 pound (450 g) Italian sausage (optional)
Preheat oven to 375°F (190°C).
In a large bowl combine eggs, 3½ cups (390 g) mozzarella, ricotta, Parmesan, parsley and pepper. Mix until all ingredients are well incorporated.
Spread a thin layer of pasta sauce on the bottom of a 13 x 9 inch (33 x 23 cm) baking pan. Lay 4 noodles over the sauce and top with half the cheese mixture. Spread a layer of sauce over the cheese and repeat the layering process. End with a layer of noodles topped with sauce and ½ cup (55 g) of mozzarella.
Bake 40 minutes. Cool for 10 minutes before serving.
Variation: Remove Italian sausage from casing and cook over medium heat, breaking into small pieces, until no longer pink. Stir sauce into cooked sausage and simmer for 10 minutes. Use sausage and sauce mixture in layering of lasagna.