Saturday, February 18, 2012

Our Favorite Lasagna with 10-Minute Red Sauce

This lasagna recipe saves time by using store bought egg roll wrappers and includes an incredibly easy red sauce that you will never forget. And it's the best lasagna I've ever eaten!



This sauce will blow you away. It calls for 6 ingredients and takes 10 minutes to make! I love it not just because it's easy. It's really, really good. I especially love it over gnocchi and I tend to serve it to guests or on special occasions.





For the lasagna, I use large square egg roll wrappers, my simple red sauce, hamburger that's been cooked with a few pinches of spices, cottage cheese and mozzarella. This recipe comes out with the perfect amount of moisture. It's not too dry, it slices clean and it's gooey and perfect.




YUM!


Start by making the red sauce. You can find the recipe here. For today's dish, cook it down to a nice thick sauce and meanwhile, cook up your hamburger and get ready to assemble your lasagna. To your cooking hamburger, add 1 generous pinch dried oregano and one small pinch each of dried thyme and rosemary. Take the meat off the heat when it's almost browned through.

Easy Lasagna for 4

One half batch Red Sauce (recipe link above)
Egg roll wrappers (large square)
1/2 pound hamburger, cooked
Cottage cheese (flavored with chive if they have it at your store)
2 cups shredded mozzarella

In a greased 8 inch square pan, spread a thin layer of red sauce on the bottom and place a wrapper on top of that. Spread a quarter of the remaining sauce, a dollop of cottage cheese, one quarter of the meat and a handful of the shredded cheese. Place another wrapper over this and repeat 3 more times. You will end with "stuff" covered with cheese and will have used 4 wrappers and 4 layers of stuff. Try to end up with a little extra mozzarella on the top, covering that last layer with cheese so not much stuff is showing through.

Bake covered with foil for 30 minutes at 375F. Remove foil and reduce heat to 350F, baking 15 to 20 minutes more or until the top is browned to your liking.

Cool for 20 minutes and enjoy!

Updated notes: Last night I doubled this whole recipe and made it in a big greased 9x13 pan. I used one whole batch of red sauce and I also added a couple layers of thinly sliced fresh zucchini. And I would definitely recommend this. I like it better even than adding chopped spinach, which is also awesome. One more thing-when I doubled the recipe I did not double the dried spices. I am not a big Italian spice person and I liked it better than the original recipe with the spices reduced.

1 comment:

  1. thanks for linking this in, Hannah. Have a great weekend

    ReplyDelete

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