Lazy Lasagna

Oh it’s Valentine’s Day. We gave our little ones presents, and within an hour Layla had snuck half of her chocolate and fat assed it behind the recliner so we couldn’t see. A lovely day of unhealthy eating habits and couples openly referring to the coitus they are going to get later tonight. Me? I am drinking wine. What else is new?

So, because in our household, it’s just another night of Alex at work, we had to make dinner. While I normally have an easy time making dinner with Caroline napping long enough for me to get the food in the oven, tonight was just not one of those nights. We had taken her to her 2 month appointment, and although she came out with a clean bill of health, she also came out with more needle sticks than a heroin addict in Detroit.

Poor child has been screaming for hours. Poor mother has considered bashing her head into a window.

So I made a lazy lasagna.


So good (:

And the best part is, it’s really easy! All you need is:

  • Lasagna noodles
  • Ground beef or Sausage (Jimmy Dean Hot is pretty good)
  •  16 oz Ricotta or Cottage Cheese – While I love ricotta ten times more than cottage cheese in my lasagna, cottage cheese is quite a bit healthier
  • 1 Egg
  • 2/3 c Mozzarella
  • Spaghetti sauce
  • Season to taste – I add some parsley to the cheese mixture, and a little pepper to the meat, but that’s about it. You can season it however you like though.

So while your boiling the noodles, brown some meat, then add sauce to the meat. While this is happening, in a large bowl combine ricotta/cottage cheese, egg and mozzarella. Drain the noodles. I usually run cold water over them until cold to help keep them from sticking.

Now, instead of layering them in a pan, I laid out my noodles on a cookie sheet, and put a layer of cheese mixture across the length of the noodle. Like so:


Then I added the meat/sauce mixture in the same manner, like this:


Looks pretty nasty, but hot damn it’s freaking delicious. I loosely rolled up the noodle, and topped with more sauce and mozzarella cheese to keep the noodle from drying out too much. So they end up looking like this


Bake those badass rolls for 25 minutes at 375, then let cool for 5 minutes, and enjoy. The benefit is it helps maintain portion control so you’re not fatassing your way through life. They are also a lot easier to serve and look pretty.


I added even more cheese to mine. Sooo good. Paired with a glass of wine and two screaming children, it isn’t so bad!


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