Last Minute Red Lasagna
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Category
Main Course
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Cusine
American Italian
What do you need?
How to make?
Ingredients
28 ounce can of crushed tomatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon fine grain salt
2 cloves garlic, chopped
1/2 teaspoon red pepper flakes
lemon zest
12 ounces fresh pasta sheets, cut into lasagna strips OR
9 ounces dried whole wheat no-boil lasagna sheets
1 cup cooked red lentils or cannellini beans
1/4 cup chopped olives
4 ounces mozzarella cheese, torn
Directions
Preheat oven to 375 degrees F . In a large bowl, combine mozzarella cheese, olives , cooked lentils or beans, red pepper flakes, garlic, salt and olive oil. Mix until everything is evenly combined. Spread 1/4 of the crushed tomatoes in the bottom of an 8x8 inch baking dish. Top with a layer of no-boil lasagna sheets. Spread 1/3 of the cheese mixture over the lasagna sheets and top with a layer of fresh pasta strips. Sprinkle with lemon zest if desired. Repeat layering process two more times, ending with a layer of lasagna sheets on top. Pour remaining crushed tomatoes over the top and spread evenly. Cover with foil and bake for 30 minutes or until heated through and bubbly around the edges. Remove foil and bake for an additional 10 minutes or until cheese is melted and golden brown on top. Let cool for 5-10 minutes before serving. Enjoy!.