Week 31 - Easy Can be Darn Good

Oh my goodness. I made this recipe thinking it would be a quick and hopefully OK lasagna but it turned out to be a quick and FANTASTIC lasagna. I have 0 complaints about this recipe - even Brian thought it ranked pretty high on his list of all-time good lasagnas.

I would maybe add sausage next time just to try it, but it's totally delicious on its own and is an amazing, quick crowd-pleaser.

EASY CHEESE LASAGNA

Source: The Best 30-Minute Recipe

1 1/4 C. ricotta cheese - 3/4 C. grated parmesan cheese - 1/4 C. minced fresh basil - 2 large egg yolks - Salt and pepper - 3 C. jarred tomato sauce - 8 no-boil lasagna noodles - 2 C. shredded mozzarella cheese

1. Adjust oven rack to middle position and heat oven to 475 degrees.

2. Mix ricotta, 1/2 cup of parmesan, basil, egg yolks, 1/4 tsp. salt, and 1/4 tsp. pepper together until well combined.

3. Spread 1/2 cup of tomato sauce over bottom of 8x8-inch baking dish. Place 2 noodles on top of sauce. Spread 1/4 cup ricotta mixture evenly over each noodle. Sprinkle 1/2 cup mozzarella over noodles, then top with 1/2 cup more sauce. Repeat this layering twice more. For final layer, lay remaining 2 noodles on top and cover completely with remaining 1 cup sauce.

4. Wrap dish tightly with plastic wrap and microwave on high power until noodles are soft and tender when poked using fork, 10-14 minutes.

5. Remove plastic wrap and sprinkle remaining 1/4 cup parmesan and remaining 1/2 cup mozzarella over top. Bake until cheese is melted and lightly browned, about 5 minutes. Let lasagna stand for several minutes before serving.