\u00a0<\/strong>1 or 2 boxes of no cook<\/strong> lasagna noodles depending on size of baking dish (who wants to cook the noodles first???) What to do with the stuff you have.<\/strong><\/p>\n In a large skillet, saut\u00e9 the meat in some olive oil.<\/p>\n When it\u2019s almost done, add the garlic. You want it cooked \u2026not burned.<\/p>\n Pour in jarred sauce and let it simmer on low.<\/p>\n Mix ricotta cheese, two eggs, one handful Parmesan cheese and garlic salt or garlic powder (your choice). This is usually pretty thick, so I add a dash of milk to thin it so that it\u2019s more easily spreadable.<\/p>\n Mix shredded cheese and 2nd<\/sup> handful of parmesan cheese in a bowl.<\/p>\n It\u2019s time to assemble.<\/strong><\/p>\n Put a ladle or two of sauce in the bottom of your baking dish.<\/p>\n Cover with no cook lasagna noodles. (The first time you make this, you will try to make the noodles fit like you are building a suspension bridge. The second time you will realize that no one cares but you. Just make them fit. It\u2019s okay if they overlap)<\/p>\n Spread thin layer of ricotta \/ egg mixture and a handful of shredded cheese mix.<\/p>\n Continue this until dish is full and \/ or you have run out of stuff.<\/p>\n Reserve enough sauce and shredded cheese to cover the top of the layers.<\/p>\n That\u2019s it.<\/p>\n Cover with aluminum foil.<\/p>\n If baking immediately, bake at 400 degrees.\u00a0 Cook for 20 minutes with foil on and 20 minutes after removing the foil. (You want it brown and crispy on top. I know you do.)<\/p>\n If prepping ahead of time and refrigerating (and that\u2019s okay. It works great)\u2026..bake at 40 minutes with foil on and 20 minutes with foil off.<\/p>\n Oven temps vary and might make a difference in cooking time. Bake it till it\u2019s hot inside and brown and bubbly on top.<\/p>\n This is better if you let it sit for 5 minutes after it comes out of the oven<\/p>\n This is not Grandma\u2019s recipe from the olde country, but I can have it prepped in 20 minutes and on the table 40 minutes after that and as Martha says\u2026.that\u2019s a good thing.<\/p>\n A one-hour recipe (from start to finish) that drives people carnival ape crazy is a sure thing in my book.<\/p>\n Add some sangria, a salad and some garlic bread and you have a party.<\/p>\n Enjoy.<\/p>\n","protected":false},"excerpt":{"rendered":" I watch a lot of cooking shows, but my favorite is Barefoot Contessa, which doesn\u2019t have a lot to do with the subject matter at hand, but I thought you\u2019d like to know.\u00a0 I was just sharing. One of the Continue reading Kevin’s Fast and Easy Lasagna Recipe<\/span>
\n1 or 2 jars pasta sauce of choice again depending on size of dish (we like Rao\u2019s sauce\u2026but it\u2019s hard to find)
\n1 sixteen ounce tub ricotta cheese
\n1 large bag shredded mozzarella
\n1\u00a0medium bag six cheese Italian mix shredded\u00a0
\n2 handfuls (I know\u2026very scientific) shredded parmesan cheese
\nTwo eggs
\n1\u00a0pound meat (more if needed. This is the tweaking part\u2026.I use all mild Italian sausage. You might want to use chopped beef or something else.)
\nOlive Oil
\nGarlic
\nGarlic salt or garlic powder
\nDash of milk<\/p>\n![\"\"](\"http:\/\/foodietales.com\/wp-content\/uploads\/Lasagna_uncooked.jpg\" "\\"Lasagna_uncooked\\"")
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