Keep It Simple Stupid Lasagna evolved over the many years my wife spent trying to perfect her spaghetti sauce. Growing up with a step-dad from New York who had very serious ideas about what a good tomato sauce was supposed to be, she formed some extremely tasty notions at a very young age. She’ll occasionally reflect fondly on the hours and joy her step-dad put into each batch of his “secret” family sauce.
When she left for her freshman year of college her step-dad presented her with her very own spice kit, and like most broke, swimming to keep their heads above water freshmen, that spice kit was put to good use.
I am here to testify, brother and sisters that my babe’s spaghetti sauce is blue ribbon good and hasn’t been tasted in decades. I remember it fondly, early in our relationship, during a time of cats and kittens, she would spend the weekend working her alchemist secrets to pour over spaghetti or lasagna, and then we’d eat, took maybe fifteen minutes, then we’d discuss that great dichotomy.
Well that process evolved, twice. Once when we discovered Muir Glen Organic Pasta sauce, which is good stuff. And okay, maybe it’s not slaved over for 8-hours by your grandma but, Hell’s Bells, who has that kind of time?
And then we evolved again when we discovered no-boil lasagna noodles. No more boiling, no more wet noodles, no more tearing of noodles when you picked them up, no burned fingers, nada.
Talk about making it simple, with no-boil noodles and a jar of Muir Glen spaghetti sauce we’re able to enjoy lasagna on the spur of the moment. Throw in some garlic bread and a green salad, which is as easy as opening a bag these days and you got a fine comforting meal in no time.
Prep Time: About 20 minutes
Cooking Time: 45-50 minutes
Tools you’ll need:
9” x 9” Casserole Pan
A Spoon for Mixing
A Medium Mixing Bowl
1 25-oz jar Muir Glen Organic Tomato Sauce (or your favorite sauce, we like the Fire-Roasted version)
1 8-oz jar tomato sauce with oregano
1-box no-boil lasagna noodles (we like DeLallo organic wheat noodles but they take longer to cook)
1 16-oz carton low-fat cottage cheese (we love Nancy’s Cottage Cheese for it’s sharp bite but you can also use ricotta cheese)
1-cup Parmesan cheese
1 cup Mozzarella cheese
1 large egg
Dash of nutmeg
Preheat the oven to 350 degrees.
In a mixing bowl crack and whisk the egg then add the cottage cheese and nutmeg. Blend well.
In your 9” x 9” pan, add a layer the sauce, then noodles, ricotta/egg mixture and mozzarella.
Repeat with the desired number of layers you prefer but be careful you might need more cheese and sauce.
Top with Parmesan cheese.
Bake for 45-50 minutes.