Wednesday, December 23, 2015

Easy Lasagna for the Lazy Chef

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I would like to preface this by saying that even if you aren't a lazy chef, this recipe is great too. Like you know, I tend to avoid recipes that have 10 + ingredients, so often I stay away from lasagna because there are usually way too many ingredients to buy that I don't already have in my kitchen. However, I was really craving lasagna the other day on a rainy night, so I decided to give it a whirl and see how it goes.

Since I always have cans of tomato sauce and diced tomatoes, I tried checking out Hunt's Pinterest (Yes, they have a pinterest!) for a lasagna recipe. The recipe I adapted was from straight from Hunt's recipe collection. You can find the recipe and other great, easy-to-make recipes, there too!

If you don't have all the ingredients already, you can stop by any local grocery store or Walmart to pick up the rest of the ingredients below. I stopped by Walmart on my way home to pick up some extra Hunt's petite diced tomatoes and tomato sauce. You can find it in the grocery section of Walmart along with the rest of the canned vegetables/fruits.

Lasagna for the Lazy

Makes one 9×9 dish
Prep Time: 30 minutes
Total Time: 90 minutes


For the Sauce

1 lb. ground hot Italian sausage
1 1/2 cans of cans Hunt's tomato sauce (15 oz.)
1 can (14.5 oz each) Hunt's Petite Diced Tomatoes, drained
1 teaspoon onion powder (or 1/2 an onion, chopped fine)
salt and pepper to taste
Optional Seasonings:
  • Italian Seasoning
  • Parsley
  • Garlic or garlic powder
  • Crushed Red Pepper flakes

For the Filling

1 – 15 oz. container ricotta cheese
8 oz. cottage cheese
1 egg
1/2 cup grated parmesan cheese
2 cups shredded mozzarella cheese
9 dry lasagna noodles, uncooked


  1. Preheat the oven to 350 degrees F.
  2. Start by browning the meat in a large sauce pan over medium heat, stirring in the onion as the meat cooks. Once the meat is browned, add the tomato sauce, and diced tomatoes, and bring to a simmer. Add any seasonings, including salt and pepper, that you desire and allow to simmer over low heat for 10 to 15 minutes.
  3. While the sauce simmers, start to make the filling. Combine the ricotta, cottage, and parmesan cheeses with the egg in a medium bowl, mixing until well combined.
  4. Next place the lasagna sheets in your 9x13 dish. Then layer the cheese filling (about half to three quarters of a cup), and then layer the sauce on top. Finally, sprinkle about a quarter cup of mozzarella on top. Repeat these steps until either you run out of ingredients or the pan is completely full (reserve about a cup of the mozzarella).
  5. Cover the lasagna with aluminum foil and bake for 45 minutes. Remove the aluminum foil and sprinkle the top of the lasagna with the remaining mozzarella. Continue baking, uncovered, for another 15 minutes or until cheese melts and sauce is bubbly. Allow to cool on a wire cooling rack for 15 to 20 minutes before serving.

What is your favorite meal to warm you up on cold nights?

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