Lasagna On A Weeknight? Yes You Can!

My sister Kathryn was a big fan of the Garfield comic strip as a child. Garfield the cat loved lasagna, and one year Kathryn decided lasagna was her favorite food as well. Luckily she liked to make it too, and would toil for hours in the kitchen to make it for her birthday and on other special occasions.

As an adult, the image of my sister slaving away over a hot stove was enough to keep me from making lasagna too often. Plus, although it tastes good, it’s not exactly good for you, with the layers upon layers of ooey-gooey cheese.

Over the years I’ve learned a few tricks and acquired a few recipes that have dashed those old worries about time and health (to some extent). The first was my discovery of no-boil lasagna noodle. I’ve always thought the worst part about making lasagna was cooking those enormous noodles. They always seem to stick together in the pan, they’re awkward to handle, and they take a long time to cook.

Then some genius came up with noodles that don’t have to be boiled before they go into the lasagna. You simply lay them in the pan and add the rest of your ingredients. Although I’ve found they don’t cook up quite as nicely as the pre-boiled noodles, when I’m pinched for time I’m willing to make the sacrifice.

If you’re really in a hurry, forget lasagna noodles altogether and use frozen ravioli instead. The ravioli are easy to handle and, since they’re already stuffed with cheese (and other goodies depending on your preference) it cuts down on the time spent grating, slicing or stirring up cheese mixes. I’ve heard this dish referred to as “Shortcut” Lasagna and it really is a huge time-saver. Try buying whole grain ravioli, which will make the dish a little better for you.

Although I prefer to make my red sauce from scratch, using bottled pasta sauce can also save you a lot of time. My favorite trick to boost nutrition is to stir lots of fresh veggies into the sauce. I find that adults think they add flavor and kids hardly notice them. Spinach and red pepper are my favorites, but you can use whatever veggies you have on hand.

The last time I made lasagna, and was cutting up an entire pound of mozzarella cheese, I realized that simply putting less of the bad stuff in lasagna would also make it healthier. Just like that, Kathryn’s Lasagna got a quick makeover. I think it’s almost as good as the original – although, like so many dishes, somehow it always tastes better when my sister makes it.

Shortcut Lasagna
Makes 12 servings
1 25-ounce package frozen ravioli (whole wheat if desired)
1 lb. ground turkey
1 garlic clove, minced
1 zucchini, grated
1 bunch spinach, cut into 2” pieces
6-8 mushrooms, sliced
1 24-ounce jar pasta sauce
1 T. dried parsley
1 9-ounce bag mozzarella cheese

Cook ravioli according to package directions; drain.

In the meantime, in a large skillet, cook turkey and garlic until meat is no longer pink. Add zucchini, spinach, mushrooms, sauce and parsley and cook until vegetables are tender.

Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the ravioli, 1/3 sauce mixture, and half the cheese. Repeat layers. Cover with foil and bake at 375 degrees for 20-25 minutes. Uncover and bake an additional 10 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.

Kathryn’s Lasagna
Makes 12 servings
1 lb. ground pork sausage
1 clove garlic, minced
1 28-ounce can whole tomatoes
2 6-ounce cans tomato paste
1 bunch spinach, cut into 2” pieces
1 red bell pepper, chopped
1 T. dried basil
1 16-ounce container cottage cheese
¼ c. grated Parmesan cheese
1 T. dried parsley
1 egg
½ t. pepper
8 no-boil lasagna noodles
½ lb. mozzarella cheese, sliced very thin

In a large skillet, cook sausage and garlic until meat is no longer pink; drain. Add tomatoes, tomato paste, spinach, bell pepper and basil. Simmer, uncovered, for 30 minutes.

In the meantime, mix cottage cheese, Parmesan cheese, parsley, egg and pepper in a large bowl.

Pour 1/3 of sauce into a 9” x 13” pan. Layer with half the noodles and cottage cheese mixture. Top with 1/3 sauce, lasagna noodles, mozzarella cheese and remaining 1/3 sauce. Repeat layers. Bake at 375 degrees for 30 minutes or until cheese is bubbly. Let stand for 10 minutes before serving.