Lazy Lasagna - Memorial Day Edition
For this week’s lazy lasagna I went with
3/4 box of Barilla rotini (trying to just do 4-5 servings instead of 6-7)
Jar and half of Prego (whatever was on sale)
One box of sliced button mushrooms
One zucchini
Half a bag of frozen broccoli (to avoid chopping broccoli myself)
A bag (2 cups) of shredded mozzarella (again, whatever was on sale)
I pre-cook everything before cooking this pasta casserole. That means cooking the pasta in well-salted water to al dente and cooking all the vegetables in my cast iron skillet. Mushrooms have a LOT of water, so you definitely need to pre-cook them.
After everything is cooked and drained, I mix the veggies, pasta and a jar of sauce in a baking dish lined with aluminum foil (I’m lazy). Then I stir in some of the cheese (maybe half). Then I judge the sauce and usually add another half jar, before topping it in a layer of cheese and baking for one episode of Anne with an E.
I let it cool for another episode of Anne with an E before putting it into the fridge. When I divvy up my lunch servings, I use the last half jar of sauce between the servings. I find it helps me reheat without worrying about extra liquid.
