Have you ever made lazy lasagna? Think easy. Nothing like those layers of lasagna we typically make.
As moms, most of us have a go-to recipe for busy nights. I bet you're thinking of yours right now.
My younger daughter is involved in a youth opera production right now, and through November, her practice schedule is crazy. Lazy lasagna to the rescue.
I use my slow cooker when I can, but even that takes some preparation and forethought. My number one easy meal is pasta.
It's so versatile, and my kids love it. Their favorite pasta recipe is lasagna, and with this version of Lazy Lasagna, I can have dinner on the table in less than 30 minutes.
I often hit the Taste of Italy website for simple and delicious meals.
Adding Bertolli® Tomato & Basil Sauce to the other wholesome ingredients in this dish makes a delicious and healthy meal for my family.
And with so many different varieties of Bertolli® sauces, the possibilities really are endless!
Give yourself, your family, and your friends the delicious, Tuscan-inspired taste that they have been craving!
What You Need
To make this dish, you'll need Bertolli® Tomato & Basil Sauce, dried farfalle, ground sweet sausage, part skim ricotta cheese, mozzarella cheese, shaved aged parmesan, and fresh basil.
Put water on to boil in large pot and follow directions for cooking the pasta al dente.
While pasta is cooking, brown the sausage.
Drain the pasta and put back in same pan.
Drain the fat from the sausage.
Add sausage to pot with pasta.
Add jar of Bertolli® Tomato & Basil Sauce.
Add shaved parmesan.
Add ricotta cheese.
Mix all ingredients until combined well and pour into a 9 x 11 baking dish.
Place mozzarella over pasta.
Bake in 350º oven for 20 minutes.
Serve with hot rolls and salad.
You could make this incredible rosemary garlic bread recipe ahead of time and pull it out of the freezer for busy nights like this!
Serve this with a bottle of Pinto Noir to make any meal special.
Looking for a delicious dessert? This apple pie would make a nice ending to this meal!
This post was sponsored by Bertolli®
Not completely draining the pasta could make this lasagna watery. When you drain pasta, let it drain for a couple of minutes. You should also drain the moisture from the ricotta cheese.
This pasta needs to be boiled first. You could buy no boil lasagna noodles and break them up in this, but I have not tried it so can't make any promises! Let me know if you give it a try!
- 24 oz jar Bertolli® Tomato & Basil Sauce
- 16 oz dried farfalle
- 1 pound ground sweet sausage
- 16 oz. part skim ricotta cheese
- 1 mozzarella ball cut up
- ½ cup shaved aged parmesan
- handful fresh basil
- Put water on to boil in large pot and follow directions for cooking the pasta al dente.
- While pasta is cooking, brown the sausage.
- Drain the pasta and put back in same pan.
- Drain the fat from the sausage.
- Add sausage to pot with pasta.
- Add jar of Bertolli® Tomato & Basil Sauce.
- Add shaved parmesan.
- Add ricotta cheese.
- Mix all ingredients until combined well and pour into a 9 x 11 baking dish.
- Place mozzarella pieces over pasta.
- Bake in 350º oven for 20 minutes.