Lazy no-bake lasagna

Votes: 2

Time: 1 hour.
Complexity: easily
Servings: 4

If you love lasagna for its incredibly rich flavor but don't have time to beautifully layer the ingredients and bake, this recipe will save the day! This "lazy" lasagna is made with regular pasta. Choose a pasta with fluted edges, such as mafaldine corte or farfalle. The pasta is cooked directly in a quick meat sauce, and mozzarella, ricotta, and grated Parmesan are added at the very end. In this recipe, Valerie Bertinelli uses homemade marinara sauce. You can make it ahead of time and refrigerate it, then use the leftover sauce in other Italian dishes—it goes with almost anything!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Pasta and sausage

1 tbsp. l. olive oil
450 g raw soft Italian sausages
2 cups classic marinara sauce, see recipe below
340 g of Mafaldine Corte or Farfalle pasta
220 g of bocconcini mozzarella
3/4 cup ricotta
1/4 tbsp. grated parmesan
Torn basil leaves, for sprinkling

Classic marinara sauce

1/3 cup olive oil
6 cloves garlic, crushed
3 packages of 730 g chopped tomatoes
1 teaspoon Italian seasoning
1 large sprig of basil
3 tablespoons unsalted butter

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Heat olive oil in a large, wide saucepan or wok over medium-high heat. Add the sausage and cook, breaking up any lumps with a wooden spoon, until browned, about 6 minutes.
Add the marinara sauce and 3.5 cups water and bring to a boil. Add the pasta, then partially cover and cook, stirring occasionally, until al dente, about 16 minutes. The sauce should coat the pasta well.

Garnish with mozzarella balls, ricotta and Parmesan, sprinkle with basil and serve.

Classic marinara sauce

In a large saucepan, heat the olive oil over medium heat. Add the garlic and cook, stirring frequently, until golden, 3-4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon of salt, and a few grinds of freshly ground black pepper. Bring to a boil and cook, stirring occasionally, for 7 minutes. Remove from heat and stir in the butter until melted. Season with salt and black pepper to taste.
Exit: 8 tbsp.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Summer dishes / Dinner / Main courses / Pasta / Meat / Italian cuisine