So, hide the sauce in lasagna! Or lasagne. Or whatever you want to call it.
I'm lazy and make my lasagna by bastardizing the directions on the back of the Barilla Oven Ready Lasagne noodle box. For this particular lasagna I used:
- 32 oz container farmstand beef "bolognese," thawed
- 14.5 oz can Muir Glen fire-roasted diced tomatoes, gently crushed
- 15 oz part-skim ricotta cheese
- 3 cups shredded "Italian" cheese blend
- ¼ cup grated parmesan
- 2 Tbsp salt-free Italian seasoning blend
- 4 garlic cloves, pressed
- 2 eggs
- 12 Barilla Oven Ready Lasagne noodles
I assembled the lasagna the evening before. The following afternoon, The Husband popped the covered pan into the cold oven, set the temperature for 375deg;F, and let it bake for an hour. Then he uncovered it and let it bake for another 15. I came home, took the lasagna out of the oven and set it aside to cool -- it's a bit sloppy when it comes out of the oven and letting it sit for 10-15 minutes makes for neater pieces. While the lasagna cooled, I made a simple chopped salad of romaine, cucumbers, grape tomatoes, red onion, parmesan, salt-free Italian seasoning, garlic vinegar, and garlic oil.
My 13x9" pan makes 12 reasonably-sized servings or, more realistically, 8 omnomnomlasagna! servings. We ate it for lunch and supper for days running and I may even have had a cold piece for breakfast one morning. (Yes, I am a barbarian). And now we're good for lasagna for another month or so.
I would like to attempt a "proper" lasange with ragù and béchamel one of these days, but that's a wee bit time intensive, you know. Read books on the weekend or make lasagne? Books win, if only because there's no washing up or calorie-counting after!
(And The Husband was correct -- the sauce was no bolognese -- but it went well in the lasagna and I bear it no resentment).