My husband LOVES lasagna. I mean, really, really loves lasagna. I like it. It's not something I care to go out of my for, or even something I'd ever order in a restaurant. If I'm at someone's house and they're serving it, then I'll eat it. I was always under the impression that lasagna took FOREVER to make, and you had to have some super-secret family recipe that went back generations for it to be any good (don't ask why I thought this, I just did). So when I saw this recipe over at Campbell's Kitchen, I figured 'Eh, why not? The worst that can happen is that he hates it'. Well, he didn't hate it. In fact, he really liked it...even though it doesn't have any meat (I don't like real meaty lasagnas, so that was much of the appeal for me). Cooking time take awhile at 1 hour 30 min, but prep couldn't have been easier. There's really nothing to this, so it's definitely something I'll make again. It satisfies the hubby hankering for lasagna, yet it doesn't keep me in the kitchen half the day...I'm sold!
'Easy Cheesy Lasagna'
Source: Adapted from Campbell's Kitchen
1 large jar Traditional Italian Sauce or Mushroom Italian Sauce (7 1/2 cups)
12 uncooked lasagna noodles
1 container (32 ounces) ricotta cheese
16 ounces shredded mozzarella cheese (about 4 cups)
1/2 cup grated Parmesan cheese
Heat oven to 375. Spread about 2 cups of the sauce in a 13 x 9 baking dish. Top with 6 lasagna noodles, the ricotta cheese, 2 cups mozzarella cheese, the Parmesan cheese and about 2 cups of the sauce. Top with the remaining lasagna noodles and sauce. Cover the dish. Bake for 1 hour 30 minutes or until the noodles are tender. Uncover and top with the remaining mozzarella cheese. Let stand for 10 minutes.