So you know how lasagnas are usually reserved for dinner on weekend nights? Well, not anymore! TJ’s recently (or maybe not, who knows? I just recently noticed it on the shelves so it’s recent to me) came out with sheets of No-Boil Lasagna Noodles that can be layered right into the baking pan without having to be boiled first. So although it’s not the best lasagna that I’ve made in my life, it’s still pretty good. But more importantly, and here’s the selling point, it’s one less pot to wash on a weeknight which makes it a YES in my book.
- Trader Joe’s No-Boil Lasagna Noodles
- 1-pound ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 28-ounce can San Marzano peeled tomatoes
- Tomato paste
- Freshly ground black pepper
- Basil, chiffonade plus whole leaves for serving
Preheat the oven to 375 degrees F. In the meantime, brown the ground beef in a saucepan over high heat. When the meat is browned, add in the onions, garlic and entire can of San Marzano peeled tomatoes. Lower the heat to medium and let everything cook, stirring occasionally, until the tomatoes break down. Add in the tomato paste, salt and freshly ground pepper to taste. Continue stirring and cooking down the sauce until it reaches your desired consistency.
Now it’s time to layer your lasagna! Grab your baking pan and spread enough sauce to cover the bottom of the pan. On top of that goes your first sheet of lasagna noodles. Then sauce again, followed by ricotta, Parmesan, chiffonade(d?) basil, and lasagna noodles. Repeat with as many layers as will fit in your baking pan, leaving about 1/2-inch at the top to prevent overflow. Bake the lasagna in the oven until cooked through, about 45 minutes. Remove from the oven, slice, and serve with an optional basil leaf for garnish.
Hopefully you have enough sauce to get you through! I didn’t make it, as you can see by that dried-out piece of noodle peeking through the cheese on my top layer ><.