Lasagna is always a crowd pleaser. So much so, that I often forget that it's easily made for just two or four. You can either freeze the lefovers if it's too much, or like we did tonight - just use less ingredients and a smaller dish! Even with our little 8x8 casserole dish, we'll have enough for two big portions tonight and leftovers to re-heat tomorrow.
With only 6 simple ingredients, most of which you might have hanging around already, you can have an italian feast in no time. The best part about this lasagna is that there's no need to pre-cook the noodles. Go ahead and layer them right in still uncooked (and, don't bother to by special "no cook" noodles - the regular ones work just as well!). In the 8x8 dish there's just enough room for three noodles side by side, you'll just need to break off the ends so they fit. Make sure the don't overlap - they won't cook all the way through.
Here's what you need:
Lasagna noodles
Ricotta cheese (about 16 oz)
mozzerella cheese (a few handfuls)
parmesean cheese (about a quarter cup, plus some to top)
red sauce (if you're feeling ambitious you could make your own, but it's just as good with store bought - organic, of course)
Mix together the cheeses. In an 8x8 glass dish, spread a quarter cup of sauce. Then layer noodles, cheese mixture, and sauce continually until all of your ingredients are gone. Bake at 375 for 60 minutes,covered. Top with mozzerella cheese and bake a few more minutes until melted.
enjoy!
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