No-Bake Lasagna? Count me in! Back in March of 2020, my Mom kindly printed a recipe out for me from Valerie Bertinelli’s portion of Food Network. Last week, I was going through some of my papers and discovered that this recipe hadn’t been filed correctly with my other recipes. I love seeing my Mom’s writing with her notes on the side; long story short, I had to make it!
(I’m going to need to reassess my physical recipe collection and how I store everything. I currently use a folder and binder. Does anyone have ideas for a mixture of formats? Papers, cue cards, magazine/newspaper clippings, etc? If so, please leave a comment below)!
You can use store-bought marinara sauce or you can make your own. If you use store-bought, you can add ingredients to it if you find it lacking a certain something. For example, my Mom added some extra garlic that was fried in olive oil to the sausage. Since I’m a huge fan of garlic, there was no question as to whether or not I added more too.
No-Bake Lasagna
Ingredients
1 Tbsp Olive Oil
1lb Mild Italian Sausage, casings removed
2 cups Classic Marinara Sauce, homemade or store-bought
12 oz Lasagna Pasta, broken into pieces
8 ounces Mozzarella Balls, mini or large ones sliced
3/4 cup Ricotta
1/4 cup Parmesan Cheese, grated
Basil Leaves, torn for topping
Instructions
Heat the olive oil in a Dutch oven or large, wide pot over medium-high heat. Add the sausage and cook, breaking up clumps with a wooden spoon, until brown, about 6 minutes.
Next, add the marinara and 3 1/2 cups water and bring to a boil.
Add the pasta, then partially cover and cook, stirring occasionally. Cook for about 16 minutes until the pasta is al dente and the sauce is coating it nicely.
Stir in the mozzarella and ricotta, then sprinkle with the Parmesan and basil, and serve.
Related:
Pasta with Lentil Sauce Recipe
