Try Matt's Recipe For Lazy Lasagna


Photo: Matt Appleby

That's a good looking pan of lasagna, wouldn't you say? That's my Lazy Lasagna in a 9" x 9" glass dish. One of the reasons I don't make a traditional lasagna is because it's a lot of work. For me the most time consuming task is making the Ricotta filling. I do a heck of a job making the sauce and trust me it's NOT from scratch. I brown the ground beef and add a jar of Traditional Ragu or Three-Cheese Prego. Then I'll add a dash or two of Italian seasoning.

While the sauce is simmering I'll boil some water in a pot large enough to accommodate a bag of frozen cheese ravioli.

ITALY-ECONOMY-LIFESTYLE-FOOD-FAIR-TUTTOFOOD

Photo: AFP

Cook the ravioli to al dente. Remember it will get cooked further after the dish is all assembled.

Cheese exposed on a market stall

Photo: Moment RF

As far as the cheese element goes, I prefer a mozzarella. You can slice your own or, and again it's Lazy Lasagna, pick up at least a pound, maybe a pound and a half of finely shredded mozzarella in bags. At this point, you have your sauce ready. Your pasta, already filled with a ricotta and seasoning mixture, boiled to al dente and drained. Your cheese is already shredded. Let the assembling begin.

Use a 9 x 9 dish. That's the perfect size when working with one bag of frozen cheese ravioli. You start with a thin layer of sauce, followed by a layer of the ravioli. In their perfect little square shape they fit nicely side by side to form uniform rows. The I sprinkle on some mozzarella, followed by more sauce, raviolis, mozzarella. You should have enough ravioli to build three layers. Regardless, leave yourself enough room for the final layers to be sauce then cheese. bake at 350 for 30 minutes or until the top layer of cheese is a golden brown. Remember all of the ingredients even before you put them in the oven were already safely edible. Remove from the oven and let rest for 5 to 10 minutes, cut into servings and enjoy! We love it and it's really easy!


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