With no-boil lasagna sheets! They’re no-boil. The sheets.
I know everyone has a fave recipe for a killer lasagna. I ain’t trying to reinvent the casser-wheel. But! It’s winter and freezing and icy and slick and bitter and snowy and polar-y and your soul need layers and layers of cheese and carbs. True fact.
So let me show you what goes into mine.
I have a few lil’ tricks up mah sleeve here.
First up, the sauce – I like a little bit of texture, so TO a jar of marinara (I use this local restaurant’s sauce, for anyone in KC), add a couple cans of fire-roasted tomatoes. Depthy! You know me and the depthy.
Kale! TIP – take a bunch of kale and pulse it in the food processor until it’s finely minced. Makes a slightly pungent, earthy layer in the lasagna that you will absolutely die over. Plus #HAYELTH.
The ricotta! I go full-on whole milk, because living. But, add some lemon zest, lemon juice and parsley to zing it up. It’ll add this bright essence to the lasagna that is straight legit.
The beef! I reaaaaally prefer the flavor of grass-fed, over traditional beef. And then you add garlic powder and onion powder and sliced mushrooms and you guys. Yes.
Aaaand of course the no-boil lasagna sheets. Obsessed. I got mine at Trader Joe’s, and the package said that once you’re done layering, to let the lasagna sit about 30 minutes so that the sheets can start to absorb the liquid. Which I did. And it was awl gud. So maybe do that. Just in case. Because I don’t want you cursing my name. I have to paint my nails today and it’s already too much on my plate.
This photo is awful, but look at those layers! Let it rest about 20 minutes before you cut in, and tiny little cartoon birds will fly out of it and sing around your head in jubilee.
For all you veggie-only eaters, I DO plan on playing around with a creamy vegetarian version for ya. And meh. And yeh. And ma.
But for now? GET IN THAT.
Mama did say knock you out, ya know.