Dear Serafina, I’m upset with you. If you were going to get addicted to something (energy drinks), then you should have told me because I like to do everything my friends are doing. Are we not friends? Don’t answer that, I need to go cry in my REGULAR coffee now.
It’s really no secret that I have an unhealthy obsession with my blog partner, Serafina. So it was really only a matter of time before I tried to rip off one of her recipes. When looking for a wholesome recipe to feed my lactose-intolerant family, I looked no further than the cheese laden lasagna. I just felt that, you know, I could deteriorate it a little.
Like removing those pesky vegetables.
Now, technically I removed all vegetables, because I’m still not sure if tomatoes are one or not. There’s still tomatoes in the sauce.
Also, I made this recipe for the pro-lazys who want to make one stop to Trader Joe’s and get everything they need and do almost no prep.
Sounds exciting, doesn’t it?
Notice that you don’t even need to do cheese prep?
Ingredients (get everything from TJ’s to optimize lazy):
- Marinara sauce
- No boil lasagna noodles
- Mozzarella cheese
- Parmesan, or a cheese blend that has parmesan
- Whole milk ricotta
- 1 egg
- Garlic powder
- Onion powder
Preheat oven to 350 degrees. Pour some marinara sauce in a casserole dish of your choosing to lightly cover the bottom (about 1/4 to 1/2 cup). Prep your ricotta mix in a medium sized bowl. Add ricotta, parmesan (around 1/4 cup), whisked egg, and all seasonings to your preference and thoroughly mix.
It depends on your casserole dish on how many layers you’ll have, but it’ll go something like: sauce, noodles, ricotta, little bit of sauce, noodles, ricotta, little bit of sauce, noodles, ricotta, noodles, sauce, cheese.
Throw the lasagna in the oven, uncovered, for 30-35 minutes. Let it cool a bit before eating it. Not because I care you’ll burn yourself, but because it’s harder to cut. Just fucking be patient, okay?
“I hate Mondays.” – Sandra Bullock