Easy to Make Lasagna!!!!
By Chef Chuck • Jun 24th, 2010 • Category: Recipes
Everyone LOVES lasagna, but often avoid making it because the process is too long and arduous. Well, here’s a quick and easy recipe that will take a short time in the kitchen, and leave you and your family coming back for more!
Ingredients:
You will need: 1.) 9×13 or 10x 12 baking dish
Preheat the oven to 400 degrees
2 boxes no-cook Barilla lasagna noodles
1 pound meat
1 jar or can of tomato sauce
1 large container of ricotta cheese
2 eggs
3 oz. pepperoni
8 oz. provolone or mozzarella cheese
Salt and pepper to taste
Chopped Italian flat leaf parsley for garnish
Directions:
First, oil your baking dish then put a small layer of sauce on the bottom.
Place the ricotta, eggs, 2 Tablespoons of Italian chopped parsley, 2 oz. of mozzarella cheese and two eggs in a mixing bowl. Mix these wet ingredients until well incorporated, then season with a small amount of salt and pepper. In a hot skillet, fry the meat until brown and drain on a paper towel. Slice the pepperoni, set aside. Place a layer of the Barilla noodles on top of the sauce, then the ricotta mixture, and meat. Place a small amount of sauce over this mixture cover with another layer of noodles. Repeat this process one more time, ending with a layer of noodles again. Top with sauce, cheese, and a small amount of chopped parsley for garnish.
Bake at 400 degrees for 40-45 minutes. Let stand for 15 minutes, and serve.
Happy Cooking!
Chef Chuck Kerber
chefchuck@pittsburghhotplate.com
Chef Chuck is a graduate of The Pennsylvania Institute of Culinary Arts, and also holds a Bachelor of Science in Human Resources Management. With over 20 years of cooking experience, the Chef has broad experience that includes time at various hotels, restaurants and other private establishments, as well as private individuals, professional sports figures, and corporate entities. The Chef focuses on the importance of cooking fresh, unprocessed foods high in nutrition; essential for overall health and longevity of life. Chef Kerber currently works in the city of Pittsburgh as a Corporate Executive Chef and is the owner and Executive Chef of Chaz Catering LLC (chazcatering.com).
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I sort of feel like Garfield here drooling but what else can you do it’s Lasagna!
Tossing in pepperoni in with the meat sounds like a great addition of flavor. I haven’t ever bought the cheater pasta. I just use the regular, uncooked. After the entire lasagna is assembled, I pour 2 cups of water over the entire thing, cover and bake.
I didn’t get the captcha thing right and it destroyed the note I just wrote you. :-(
What is your email that I can reach you at?
Keep up the great work! I love your lasagna and would love to make mine for you some time!
Your CA cooking buddy,
Paulette Le Pore Motzko
(Polly Motzko)
I love the simplicity of this recipe!
Looks great and simple to put together:)
This is great! It’s true that I love lasagna but shy away from it due to the long process. I’ve never tried the no-bake noodles because I wasn’t sure how it tasted. I’m going to try this version. Thanks for sharing.
Every time I see lasagna, I start craving it. Now, I’m going to have to make one soon!
Paulette:
Here’s my address:
chefchuck@pittsburghhotplate.com
Have a great weekend!
omg this looks sooo good! im definitely try to make it! im just starting to cook so this easy recipe is perfect for me!
Look forward in trying the recipe.
How do I feed your blog to my reader?
You are right, everyone loves lasagna! Looks delicious! :)
I’m sold. This looks wonderful. Thanks for another awesome recips.
Hi Chuck, my first time here and i was looking for lasagna recipe. I liked the way you have shown it…almost step by step. Will be making vegetarian variation of this.
Lasagna is my all time favorite pasta dish. This is a great recipe and looking forward to giving it a try. Your new Web site looks fantastic. Congratulations! (BTW – cannot submit comments when viewing your pages from within FoodBuzz).
Hello Chef Chuck,
Was really excited to find your site and see this recipe. I have a couple of questions since I don’t have much experience making Lasagna. In the list of ingredients, you have “one large container of ricotta cheese” At my grocery, they have only one size which is 15 oz, is this the correct amount?
Also I picked up a box of no cook lasagna noodles (they only had store brand in the no cook, Barilla they only had the boiling type), on the box it says “this box contains enough noodles to make a 9X13 dish” but your recipe calls for two boxes, is yours stacked or prepared differently where it requires more?
Forgive the questions please, but I am making this dish to take to my sick in-laws and don’t want to mess it up
Thanks so much and love your blog site!
John in Bastrop, Texas
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