We are back after a short break from cooking…which we all need a break in the kitchen right? I mean that’s what the freezer and leftovers are for ☺️ Since I was back in the kitchen he had a request for lasagna, and still kind of being in a bit of “not feeling cooking mood”, I took the easy route on this one.
This recipe does not require you to cook anything or make anything on your own if you just are not up for that. This is a great recipe for those days that you need to cook dinner but just want to throw it together and let the oven do the cooking for you. Grad your square baking pan that is at least 9 x 9 in size. Here is what you’ll need to get to cooking.
Since we are making lasagna it all about the layers and having them ready to layer when it it’s go time. Since we are taking the easy route here, there is only one layer that requires any prep, and that is the pesto ricotta layer mixture. Of course I made my own pesto because I have a TON of basil in my garden. I used the recipe from my Orzo Sun-dried Pasta Salad, but a store bought one will work just as great here.
Mix the ricotta cheese and pesto together and put that to the side. When this cooks up it gives it a meat like texture, the definitely had Tiger confused and thinking there was meat in that layer too. Also, cottage cheese can be used if you like or unable to find ricotta cheese, I just prefer the texture and flavor of ricotta but trust me it will still taste great!
For the first layer in the bottom of the pan add in about 1/4 cup of pasta sauce to cover the bottom of the pan so the pasta noodles have something to absorb. Whatever you do, don’t skip this step, it does make a difference with your pasta being cooked.
- Add a layer of the uncooked lasagna noodles on top of the pasta sauce covering as much surface area as you can.
- Add half of the pesto ricotta layer on top of the lasagna noodle layer, spreading it out over the pasta.
- Add a blanket or layer of pepperoni which you will need enough for two layers so add half to this layer saving the rest for the second layer.
- Add one third of the pasta sauce on top of our blanket of pepperoni.
- Add one third of the shredded cheese mixture on top of the sauce layer.
- Continue adding another layer of noodles, followed by pesto ricotta, pepperoni, sauce and cheese.
- For the final layer add a layer of noodles and top with the remaining pasta sauce and add the rest of the cheese.
- Add 2 tablespoons of fresh chopped parsley on top of the cheese.
- Cover the pan with foil and put into the over cooking covered for 35 minutes.
After 35 minutes of cook time remove the foil from the top to allow the cheese to brown, cooking an additional 15 minutes or until the cheese is melted and brown to how you like it.
Let sit for at least 10 minutes before cutting to serve and enjoy with a side salad, green beans, broccoli or whatever green vegetable you love!
Tiger’s Feeding Feedback
You got me with the lasagna. It tastes like it had all the meat that I usually eat but you made it seem so MEATY! My cousin was in love too!