Oven-Ready Lasagne

 Barilla

1 box oven-ready lasagne

2 jars marinara sauce

1 15-oz container ricotta cheese

1 8-oz bag mozzarella cheese, shredded

1 cup Parmigiano-Reggiano cheese, grated

Salt and black pepper to taste

Pre-heat oven to 425F.

In a bowl, season ricotta cheese with salt and pepper; set aside.

Spray a 9x13 inch baking dish with non-stick cooking spray. Pour 1 cup sauce on the bottom of the dish; spread evenly. Place four sheets of Lasagne side by side, slightly overlapped.

Like so.

Top the Lasagne sheets with 1 cup of sauce, ¼ of the mozzarella, ¼ of the ricotta, and ¼ of the Parmigiano-Reggiano.

Repeat for 3 more layers, ensuring each Lasagne sheet is covered with sauce. Use any remaining sauce on the top layer.

You'll start salivating for the cheesy goodness before you even put it in the oven.

Cover with foil; bake for 40 minutes. Remove foil and bake an additional 20 minutes. Let rest 15 minutes before cutting.

Those last fifteeen minutes are soooo looooong. But it's worth the wait!

My Rating: 4/5 "This minimalistic, meatless lasagna is incredibly satisfying. It's time-intenstive, of course, but lasagna always is. With nothing to brown or chop, though, this one is a titch more convenient."