Lasagna Recipe With Already Cooked Noodles

June 25, 2023 Post a Comment

Easy Lasgana this is truly the easiest lasagna recipe you'll ever make! No precooking lasagna from www.pinterest.com

Description

Lasagna is an Italian dish that is made with layers of pasta, cheese, and vegetables, usually with a meat-based sauce. It is a popular dish all over the world, and there are many variations on the traditional recipe. This particular version of lasagna uses cooked noodles, making it easy to prepare and great for busy weeknights. It combines cooked noodles with a rich and flavorful tomato sauce, layers of cheese, and a mix of vegetables for added flavor and texture. The result is a delicious and comforting dish that the whole family will love.

Ingredients

For the lasagna:

- 12 cooked lasagna noodles

- 2 tablespoons olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 2 cups mushrooms, sliced

- 1 (28-ounce) can diced tomatoes

- 1 (6-ounce) can tomato paste

- 1 teaspoon Italian seasoning

- 1 cup ricotta cheese

- 1/4 cup grated Parmesan cheese

- 2 cups shredded mozzarella cheese

- Salt and pepper to taste

For the topping:

- 2 tablespoons olive oil

- 1/2 cup panko bread crumbs

- 1/4 cup grated Parmesan cheese

- 2 tablespoons chopped fresh parsley

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.

2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the mushrooms and cook until softened, about 5 minutes more.

3. Add the diced tomatoes and tomato paste and stir to combine. Simmer for 10 minutes, stirring occasionally. Season with Italian seasoning, salt, and pepper.

4. In a medium bowl, combine the ricotta and Parmesan cheeses. Set aside.

5. Spread 1/3 of the tomato sauce in the bottom of the prepared baking dish. Layer with 4 noodles, 1/3 of the ricotta mixture, 1/3 of the mozzarella cheese, and 1/3 of the remaining tomato sauce.

6. Repeat layering two more times, ending with the remaining tomato sauce. Sprinkle the top with the remaining mozzarella cheese.

7. For the topping, heat the olive oil in a medium skillet over medium heat. Add the panko bread crumbs and cook until lightly toasted, about 3 minutes. Remove from heat and stir in the Parmesan cheese and parsley.

8. Sprinkle the topping over the lasagna and bake for 30 minutes, or until golden and bubbling. Let cool for 10 minutes before serving.

Equipment

- Large skillet

- 9×13-inch baking dish

- Medium bowl

- Medium skillet

Notes

This lasagna can be made ahead of time and stored in the refrigerator for up to 3 days, or in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight, if frozen, then bake in a preheated 350°F (175°C) oven for 20 minutes, or until heated through.