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Lasagna for the lazy cook Recipe

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This recipe for Lasagna for the lazy cook is from The Oldies but Goodies Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 32 oz jar Mid’s Spaghetti Sauce with Meat (or Italian sausage). It must be Mid’s or this recipe won’t be good. Mid’s has big chunks of visible meat, so you don’t need to add it separately. It also still comes in a big 32 oz jar.
1 28 oz can crushed tomatoes or tomato purée
1 15 oz. can petite diced tomatoes, undrained
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon basil
1 1/2 lb. thin sliced provolone cheese (ideally, 27 slices +/-)

12-16 lasagna noodles, cooked drained and rinsed, so they don’t slick together

Bechamel sauce:
7 tablespoons butter
6 tablespoons flour
3 1/2 cups milk
Pinch salt, pepper and nutmeg
Directions:
Directions:

Cook, and drain noodles. Rinse in cold water. Separate and set aside.

Make béchamel:
Melt butter in saucepan. Stir in flour until well blended. Add milk and stir over medium heat until thickened. Add salt, pepper and nutmeg. Cool to room temperature. It will be the consistency of pudding.

Preheat oven to 400º

In a large bowl, dump spaghetti sauce, herbs, garlic and canned tomatoes. Mix thoroughly. No precooking necessary.

To assemble:
Spread 1 cup sauce on bottom of 9x13” baking dish.
Place 4 -5 noodles the long way, in the pan. Noodles can overlap. Use small pieces to fill spaces, if necessary.
Layer 1..1/3 sauce, 1 1/2 cups béchamel , 9 slices cheese.
Layer 2... 4-5 noodles in the opposite direction, 1/3 sauce, 1 1/2 cups béchamel, 9 slices cheese
Layer 3...4-5 noodles in the opposite direction, 1/3 sauce and 9 slices cheese..
Bake until hot and bubbly. 30-40 minutes.
Allow to set before cutting.
Personal Notes:
Personal Notes:
It would be even lazier to use ricotta instead of the béchamel, but we like it better this way. It’s great not to have to cook sauce from scratch.
I’ve made plenty of versions of lasagna, but we like this better than any others....and I like not having a sauce splattered stove.
I freeze this in individual servings, and pop them out as needed.

 

 

 

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