Shout-out to my girl Margaret for sharing this incredibly easy recipe for pasta night (Night #3 of The Capsule Dinner Plan)!
Ingredients:
24 ounces marinara sauce
16 ounces lasagna noodles (1 box; broken into approximately 3-inch pieces)
3 cups shredded mozzarella cheese, divided (about 12 ounces)
16 ounces ricotta cheese (1 tub; 2 cups)
1 cup finely grated parmesan
1 cup water
1 tablespoon of olive oil
Dashes of pepper and Italian seasoning, to taste (aka measure with your heart)
Directions:
Preheat oven to 350 degrees and spray a 9×13 pan with spray or oil.
In a large bowl, add the marinara sauce, one cup water (I like to swish the water in the marinara sauce jar to get the last bits out), 2 cups of the mozzarella, 3/4 cup of the Parmesan, ricotta, salt, and pepper. Stir well until completely combined.
Break the lasagna noodles up and stir into the bowl until fully coated.
Pour the mixture into a 9×13 pan, spreading into an even layer. Sprinkle the remaining 1 cup mozzarella and 1/4 cup Parmesan evenly over the top.
Cover tightly with foil and bake for one hour, then remove the foil and drizzle the top with the olive oil. Bake for 15 more minutes, until the cheese is bubbly on top and golden in spots. VOILA! The perfect addition to pasta night!
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