The great thing about lasagna is that once you’ve gone through the trouble of putting it together, there are tons of leftovers for the next few meals.
The bad part of lasagna is that once you’re sick of eating lasagna every night, the rest sits in the fridge uneaten. It takes two people a long time to eat a full pan of it! But that problem is eliminated with this method!
Now, I’ve got an amazing lasagna recipe that I swear by, but this was just an easier, simpler, less time-consuming version.
Cook up some ground beef…
And boil some lasagna noodles.
When the beef is browned, drain out the grease and add jarred sauce. I used Wegman’s Italian Classics, one jar of Roasted Garlic and one jar of Grandpa’s Sauce.
Next, prepare your cheese. Some ricotta,
and some basil, thyme, garlic powder, and oregano.
All mixed up!
Drain your noodles, let them cool, and then begin assembling.
Start with a little sauce in the bottom of some disposable foil loaf pans.
Then add a noodle to each (I had to cut about 2 inches off the end of each with a pair of kitchen shears).
Ooops, just remembered to add mozzarella to the cheese!
Stir that in, then spread a bit on each noodle.
Lather, rinse, repeat. I think I had 4 noodles in each pan at the end.
Top with some more shredded mozzarella, and you’re good to go!
I covered each with foil. Two were set aside to freeze, and the other two went into the oven.
After about 25 minutes in the oven, this is what one looked like!
Very yummy. A little more time intensive than I’d like for a weeknight, but I guess it’s worth it since it’ll save me the work on another night.