Easy Weeknight Lasagna uses no boil noodles to save you time and energy. Serve with homemade or your favorite jarred tomato sauce.
Easy Tomato sauce recipe or two jars of your favorite tomato or marinara sauce
1 9oz box of no boil lasagna noodles
1 15oz container of ricotta cheese
1 egg white
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
4 cups of shredded whole milk Mozzarella cheese
1/3 cup shredded Romano cheese
1. Preheat oven to 375 degrees.
2. In a medium bowl, combine the ricotta cheese, the garlic powder, salt, Parmesan cheese, 2 cups of the Mozzarella cheese and the egg white. Stir to combine.
3. To start layering the lasagna, pour 1 and 1/2 cups of tomato sauce into the bottom of the empty 9×13 casserole dish. Then place 3 of the lasagna noodles side by side in the bottom on top of the sauce. Don’t worry that there is space, the noodles will expand as they cook. Next, pour 1 cup of tomato sauce over the noodles, making sure to cover the entire noodle, then take 3/4 cup of the ricotta cheese mixture and spoon over top of this layer of noodles, sprinkle with with about 1/4-1/2 cup of shredded Mozzarella cheese. Repeat this 3 more times. When you get to your top later, cover with the remaining sauce, again making sure the noodle is covered, and top with remaining Mozzarella cheese, and lastly cover with the Romano cheese.
4. Cover with foil, and bake for 25 minutes, uncover and cook an additional 3 minutes. Lastly, hear your broiler to High, place uncovered lasagna under the broiler for 4 minutes until the top layer of cheeses is browned and bubbly.