Easy Valentine’s Day Lasagna Recipe

Because I have four kids running around and plenty of other things to do mid-week, Valentine’s Day on a Tuesday can be challenging.  There are nearly 30 valentines per child that need to be signed and stuffed, and add to that the idea of a themed menu and it’s a sure recipe for failure.

So, my go-to Valentine’s Day meal that still feels special is a traditional lasagna.  They’re easy to prepare beforehand (I even have one ready and sitting in the freezer) and with a bit of toasted garlic bread, a salad, and wine for the adults, we’re sitting down to a Valentine’s Day meal that didn’t take long to prepare at all.

Bonus: The kids will all be wearing red, which is a great day to serve anything with a red sauce!

Easy Peasy Lasagna:

1 pound Italian sausage (I use all-natural chicken sausage)

3 cups whole milk ricotta cheese

1 cup small curd cottage cheese

1/2 cup basil pesto (I use the frozen pesto from last fall, but this can also be purchased)

1 egg, beaten

2 cups shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

4 cups tomato sauce (can use store-bought or homemade canned)

9-ounce box no-boil lasagna or 16-ounce box lasagna noodles (soaked in hot water for 15 minutes and then drained)

Preheat oven to 375 degrees.

Start by browning the sausage over medium to medium-high heat in a large skillet and set aside.  In a separate bowl, mix together the  ricotta, cottage cheese, pesto, and egg and set aside.

In a 9×13″ baking dish, spread 1 cup of tomato sauce.  Layer 4 no-boil lasagna noodles or enough soaked lasagna noodles to cover.  Spread 1/3 of the ricotta mixture over the noodles. Top with half of the browned sausage, layer on half the cheese mixture and follow with 1 cup of sauce.  Layer four more lasagna noodles, 1/3 of the ricotta mixture and 1 cup of sauce. Layer four more lasagna noodles, the remaining ricotta mixture and meat and 1 more cup of sauce. Layer four lasagna noodles, the remaining cup of sauce and the remaining cheese. You’re ready to bake!

Tent your pan with tinfoil and place it in the oven.  Cook for 40 minutes.  Remove foil and continue baking for 10 more minutes.  Remove the lasagna from the oven and allow it to sit 15 minutes before serving.

Makes 12 servings.



Editor’s note: This post was written by Shaina Olmanson, author of the Food for My Family blog.

Posted on February 13, 2012, in Family, Mom Tips. Bookmark the permalink. Comments Off.

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