Western Oregon Journal

Issue date: 4/22/05 Section: Culture

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If you've ever tried to make lasagna from scratch, you must know how hard it is to get everything laid out in the baking dish just right. If not, then you're like me and just never tried to make it because you already know it's too hard. Thankfully, I have a solution to this cooking hardship: Lasagna Pasta.

This recipe was given to me by a good friend. She actually knows how to make lasagna and is great at it, but now makes it this way to cut down on the prep time. It also freezes very well. She was kind enough to share her recipe with me, and it is pretty tasty!

Ingredients:
-1 lb. cooked ground beef
(for a little more spice, add 1 half lb. of cooked Italian sausage to the recipe) -2-32 oz. jars of your favorite spaghetti sauce
-10 oz. Penne or spiral pasta, cooked al dente
-10 oz. package of thawed frozen spinach
-16 oz. container of ricotta cheese
-4 cups grated mozzarella cheese
-1/2 cup grated parmesan cheese
-1 can black olives (optional)
-1 egg
-1 tbs. of basil
-1 tbs. of parsley
-1 crushed glove of garlic

Directions:
1. Preheat oven to 350 degrees.
2. Get a 9"x13" size baking dish.
3. Mix cooked beef (or Italian sausage) with 1 clove of garlic, 1 tbs. of basil and 1 tbs. of parsley in a bowl.
4. Mix 16 oz. container of ricotta cheese with 1/2 cup of grated parmesan cheese and 1 egg in a different bowl.
5. Layer the sauce, meat, pasta, ricotta cheese mixture, olives and spinach in the 9"x13" dish until all of it is gone.
6. Sprinkle the 4 cups of grated mozzarella on top, and stick it all in the oven for approximately 40 minutes, or until it starts to bubble.
7. Take it out and it's ready to serve!
8. Don't forget to turn the oven off!

*Recipe serves 6 people.

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