Makes two 9-inch-square pans (freeze one for later use)
Need something for the hectic holidays that won’t take much time, can be made ahead and even frozen? Try lazy lasagne, which skips the boiling of the lasagne sheets. This takes only minutes to make when using no-boil lasagne sheets, tomato sauce that’s been made ahead, and frozen vegetables on hand. Cut it into small squares to serve for a party.
2 16-ounce containers skim milk
ricotta cheese, drained
2 large eggs or 4 egg whites
1 10-ounce package, frozen spinach leaves, defrosted, squeezed dry
11/2 cups grated Parmigiano-Reggiano cheese, divided
2 teaspoons salt
Grinding black pepper, to taste
4 cups tomato sauce, divided
10 sheets no-boil lasagne sheets
1. Preheat the oven to 350°F. In a bowl, combine the ricotta cheese, eggs or egg whites, spinach, 1/2 cup of the Parmigiano-Reggiano cheese, salt and pepper. Mix well and set aside.
2. Ladle 1/2 cup of the tomato sauce in each pan and thinly spread it. Place 1 lasagne sheet on top of the sauce and spread 1/2 cup of the ricotta cheese mixture over the top in each pan.
3. Sprinkle 1/4 cup of the Parmigiano-Reggiano cheese over each pan. Add another lasagne sheet and repeat the process, making a total of three layers of ricotta cheese and sauce. On top of the last layer, divide and sprinkle the remaining Parmigiano-Reggiano cheese. Top with the last lasagne sheet, and spread the top with the remaining sauce.
4. Cover each pan tightly with aluminum foil and place it on a baking sheet to catch any drips. Bake for 30–35 minutes.
5. Allow to stand for 10 minutes before cutting to allow the noodles to set up. Cut into squares and serve.
6. Allow the second pan to cool completely, then wrap it tightly in another sheet of aluminum foil and freeze it for up to three months. Defrost in the refrigerator and reheat in the oven.