Lasagna doesn't get any easier-or any tastier-than this. You'll find no-boil lasagna noodles in the pasta section of the supermarket.
What you'll need
- 2 8-oz. packages no-boil lasagna noodles
- 1 32-oz. jar chunky salsa
- 1 15-oz. carton ricotta cheese
- 2 cups shredded cheddar or Monterey Jack cheese
- Sliced black olives (optional)
Helpful Tip:
Makes 8 servings.
Notes:
There is some dispute among chefs (and moms) about how best to use no-boil lasagna noodles. The packages generally call for soaking them first, but some lasagna aficionados claim that just makes them mushy and prone to falling apart. Tell us what you think in the comments.
How to make it
- Spray a 9-by-13-inch baking pan with vegetable spray.
- Spread a thin layer of salsa over the bottom of the dish. Top with a single layer of noodles. Spread the noodles with half the ricotta, one-third of the remaining salsa and half the grated cheese.
- Add another layer of noodles, then spread with half the remaining salsa and the rest of the ricotta. Add one more layer of noodles, then top with the remaining salsa and the rest of the grated cheese.
- Bake for 30 minutes at 350° F, or until the top is golden brown and the sauce is bubbling. Let rest 10 minutes, top with sliced olives, then cut into squares.
