Friday, August 24, 2012

No - Ricotta Lasagna

My husband is not a fan of ricotta or cottage cheese, so over the years, I've had to figure out how to make lasagna without it.  Luckily we have the Internet.  So I've spent the last week researching online recipes, browsing cookbooks and magazines at Barnes & Noble, and asking other foodie friends how they make their lasagna.
What it came down to was just using what I had in the fridge.  Fresh cherry tomato sized mozzarella, quartered.  It melted perfectly.  In most of the recipes that I researched that didn't use ricotta, they made a bechamel.  Which I wasn't in the mood to do.  I didn't even want to boil the noodles.  I just wanted to layer some stuff, put it in the oven, and eat it.  It was that kind of a day.
I also didn't want a huge pan of the stuff.  It was just for 4 of us, so I only made a square pan rather than the rectangular pan.  The no boil noodles that I found are just the right size for a smaller lasagna.
Well, I did have to brown the Italian sausage, but that was only one other pan that I had to get dirty.  I try not to cook with onions because little Gianna does not like them.  I tried to explain to her that onions give everything flavor!  But she spends half her time picking them out, so that doesn't seem like an enjoyable meal to me.  I find that using flavorful ingredients like Italian sausage really adds good flavor to dishes in place of onions.
One of the magazines that I read said to be sure and cover the top noodle with plenty of sauce so that it doesn't harden.  What is up with some of those lasagna dishes where you have an inedible, hard top layer anyway?  Well, I didn't have that hard top layer, and my friend Kristi loved it, so I guess this lasagna dish turned out okay anyway.

  • 1 pound of Italian sausage
  • 12 oz. fresh mozzarella, chopped
  • 1 Jar of spaghetti sauce
  • 1 cup of shredded mozzarella
  • 1 cup of grated asiago cheese
  • 1 package of no - boil, oven ready lasagna noodles
  • Parsley flakes for garnishing
  1. In a large saucepan, brown the Italian sausage, about 5 - 7 minutes.  Then, add the jar of spaghetti sauce, and simmer over low heat.
  2. Meanwhile, spray the bottom of a square baking pan with canola oil.
  3. Layer 3 lasagna noodles on the bottom, overlapping the noodles a little.
  4. Remove the meat sauce from heat.  Spoon a layer on top of the noodles.
  5. Spread half of the fresh mozzarella on top.  Layer half of the shredded mozarella on top.
  6. Lay 3 more noodles on top, then the meat sauce, and the rest of the fresh and shredded mozarella.  Leave just a little bit of sauce for the top.
  7. Layer 3 more noodles on top.  Spread the rest of the sauce over all the noodles, just a thin layer.
  8. Cover with aluminum foil, and bake at 350 degrees for 50 minutes.
  9. Remove the foil, and top with the grated asiago cheese.  Let rest for 15 minutes before cutting.  Garnish with parsley flakes.


  1. This looks great!! I am going to try it tonight!! Thank you.

  2. Hope you enjoyed it! Thanks for trying!