
Ingredients:
- 32 oz. favorite pasta sauce (Rao’s Arrabbiata), save 1/2 c. for topping
- 2 tsp. Italian seasoning
- 1 tsp. garlic powder
- 1/2 c. parmesan cheese
- 3 c. + mozzarella cheese, divided
- Salt and pepper, to taste
- 1/2 box lasagna noodles, broken into 2 inch pieces
Directions:
- Preheat the oven to 350° F. Lightly spray a 8X8 pan with non-stick cooking spray.
- In a large bowl add the pasta sauce (minus 1/2 c.), Italian seasoning, garlic powder, parmesan cheese, and 1 c. of shredded mozzarella cheese, and mix to combine. Taste and adjust seasoning.
- Meanwhile boil the lasagna noodles according to package directions (cook until al dente.) Drain well then and pour into the bowl with the sauce and mix to combine.
- Pour the coated lasagna noodles onto the prepared baking dish, and then sprinkle the remaining mozzarella cheese on top. Add as much cheese as you want.
- Bake uncovered for 30 minutes or until the cheese is light brown and bubbly.
- Let the lasagna cool for 10 minutes before serving.
- With the remaining 1/2 c. sauce, heat in small saucepan and add additional sauce as desired (or top chicken cutlets with the sauce).
Sloppy Lasagna:

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