I have to admit, I’m a frozen lasagna girl. It is easy, I usually buy it on sale, and my family doesn’t LOVE lasagna, so they don’t care how gourmet it tastes. I happen to like lasagna and would love to serve it more frequently at our home, so I decided to try a “pink” version, since my pink pasta recipe seems to sneak into dinner plans several times a month.
Speaking of lasagna and picky eaters… you can hide a lot of vegetables in spaghetti sauce without altering the tastes significantly. Just put the spaghetti sauce in the blender along with a few carrots, zucchini, spinach, etc… and blend. Your kids won’t know the difference!
- 1 jar spaghetti sauce
- 1 teaspoon garlic powder
- Italian seasoning
- 1 box no boil noodles
- 16 oz ricotta cheese
- 1/2 to 1 pound mozzarella cheese grated
- 1/2 cup grated Parmesan or Romana cheese
- 1 pint heavy cream
- shredded zucchini or spinach leaves (optional)
Mix the spaghetti sauce and heavy cream in a bowl.
In a greased 9×13 pan layer: noodles, pink sauce, ricotta cheese, vegetables (optional), shredded mozzarella, and Parmesan cheese. Repeat with remainder of the same ingredients to make second layer, sprinkling Parmesan cheese on the top.
Bake according to the directions on the pasta box. Usually it is about 1 hour at 350 degrees.
Serve with whole wheat rolls and tossed salad.
This post is linked to Tasty Tuesday.