The sheets of lasagna that you can now bake without cooking shorten the process of preparing this classic meal on the front end -you don't have to boil the noodles- and on the back end, since you have one less pot to clean. Bagged and shredded mixed Italian cheeses also saves time.
I had almost everything on hand except for Ricotta which I had to run out for. I actually had some, but opened it to find out, I had it too long and it had already gone bad in the fridge.
I also had on hand 1 quart of Tomato Sauce in the freezer which I set out to defrost a day before preparing this meal. Barillo pasta has been a staple in my house since seeing it on the restaurant shelves in Italy. This lasagna will fill a 9x13 pan 4 across with 4 levels of noodles.
1 box no cook lasagna
1 quart tomato sauce
15 oz tub ricotta cheese
1 bag mixed Italian Cheeses mozzarella, provolone, parmesan
2 hand mound of fresh spinach stemmed and roughly chopped
1 roasted pepper (I pull it from a jar)
4-6 sundried tomatoes (also pulled from a jar with oil)
Simply grab a few handfuls of the shredded cheese and mix it up with the Ricotta in a large bowl. Add spinach and mix. Chop the peppers and tomatoes, add to cheese mix finishing with herbs.
Layer 1 cup sauce, 4 sheets noodle 1/3 cheese 3 times (make sure edges of noodles are moistened with sauce)
On your last layer of noodles spread the remaining sauce and sprinkle with shredded cheese from bag.
Cover and bake 45 minutes, uncover and bake till cheese on top is melted.
Now what makes this a delicious LasagNan is the very fact that I put in vegies I like, in this case the RED ones. Not only the home made sauce in the freezer, but the selection of peppers sweet and hot, and the sundried tomatoes. Substitute some of your own favorite ingredients and vary the cheeses to individualize the lasagnas you make too....but don't call them LASAGNAN.