Lasagna made Strong!
I’ve spent a lot time thinking about what would be the perfect first recipe for Strong Sauce. It is so versatile, there are so many possibilities. So I decided to stay close to my heart and go with Lasagna. It is such a crowd pleaser and one of my favorites when I was growing up. My Nana made the best. I’m sure yours did too. One thing I noticed was how much time it took. The browning of the meat, the rolling out of the homemade pasta sheets, she even made the ricotta and mozzarella cheeses from scratch. Thankfully we have no bake lasagna sheets and great store-bought cheeses these days. But we still have to brown the meat. And that is time consuming and makes a mess of the kitchen. This is where Strong Sauce shines.
With our high protein and great consistency sauce, there is no need to add meat. And we turn this labor some dish into a quick to prepare everyday meal. Just assemble and bake. I am hungry just thinking about it. Let’s get to it and I know you will enjoy it as much as we do.
1 jar Strong Sauce
8 ounces quality ricotta divided into six equal portions
8 ounces fresh mozzarella divided into six equal potions
16-ounce package of no bake lasagna noodles.
Optional, roasted or grilled vegetables such as zucchini, yellow squash or portobellos will add even more nutrition.
Heat oven to 350 degrees.
Place a small amount of Strong Sauce in the bottom of a 12 X 8 baking pan.
Make one layer of the lasagna noodles on the bottom of the pan then spread out one portion each of the cheeses. Then add more sauce. Repeat this process for 5 to 6 layers. The top layer should finish with sauce and cheese. Place in oven for 30 to 40 minutes until bubbling hot and just brown around the edges. Portion, serve and enjoy.