We make a version of lasagna that I call "Almost Lasagna" that is very versatile and easy to make ahead and heat later. Add a crusty bread and bagged salad, and dinner is complete!
Ingredients
1 pound elbow macaroni (or other similarly shaped pasta-like small shells) cooked
1 pound ground meat; beef, turkey, chicken, sausage or tofu crumbles -- whatever works for you
2 eggs
1 pound ricotta cheese
1/2 cup grated Parmesan cheese
salt and pepper
1 jar spaghetti sauce: 24 - 26 ounces
2 cups shredded mozzarella cheese
2 cup or so veggies (e.g. diced zucchini, matchstick carrots)
- Brown meat and drain well, if necessary.
- While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
- Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
- Coat a 9x13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Pamesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
- At this point the whole thing can go into the refrigerator to be cooked when you're ready.
- Heat your oven to 350 degrees F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.
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