" I truly think it is best to be a robin lightly dressed concocting soup inside my nest" ~Maurice Sendak

Between The Sheets

Lasagna is one of those dishes everybody loves to eat but doesn't like to make.
With all the steps required and all the pots and pans going at the same time, it can get pretty labor intensive.
I can't even remember the last time I attempted it.
Now what if I told you that you could make a wonderful lasagna in less time and with less work. Think you would make it more often?
I know I will!
The secrets are using fresh pasta sheets instead of the dried type that require boiling and making a white sauce that doesn't require cooking. Eliminating these steps saves time and less mess to clean up at the end.
For a healthier option I used whole wheat pasta sheets and creamy low salt feta instead of the ricotta cheese. I found the feta has more flavour. You can vary the fillings with vegetables such as eggplant, spinach and tomatoes.
This version is an "Old World" Style. I was thrilled with the way it turned out and how easy it was to put together.

I think much to my family's delight, that Lasagna is going to be on the table a lot more often.

Easiest Ever Lasagna

Red Sauce A
  • ~olive oil
  • 1 pound lean ground beef
  • 1 can of pasta sauce (or homemade)
  • 1/2 or 1 can of tomato paste
  • 1 small onion diced

  • 1 tbsp minced garlic
  • 1 tbsp Italian seasoning or oregano and basil combined
White Sauce B
  • 1 cup of ricotta or feta cheese
  • 1 egg
  • 1/2 cup of cream
  • salt &  pepper
  • 1 tbsp of parsley
  • 1/4 cup shredded mozzarella
  • 1 package of fresh lasagna sheet pasta
  • 1 cup of baby spinach (optional)
  • 1 pound of shredded mozzarella cheese
  •  Parmesan Cheese
Preheat oven to 350F.
  In a frying pan heat olive oil and add onion.
Cook until translucent. Add beef and cook until pink color is gone, drain if necessary.
Add tomato sauce, paste, garlic and seasonings.
Bring to a low boil and reduce heat to a simmer.
Meanwhile combine all the ingredients in Step B in a small bowl and whip until smooth.
Spray a 9 x 13 or similar dish with oil.
Spoon a small amount of sauce on the bottom of pan. Next add a layer of noodles cutting them to fit. Next add another layer of meat sauce and then cover this layer with cheese then add another layer of noodles. This time add a layer of white sauce. (at this point you can add a layer of baby spinach as well) Continue layering in this fashion until you have a layer of meat and cheese on the top.
Sprinkle with Parmesan and cover with foil.
Bake in the oven for 35 minutes then remove foil and back for 5 minutes more.

Let stand for 15 minutes or longer before serving.
The longer it sits the easier it will be to cut into squares.

Wine Suggestion: Barolo


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