And look at my cool new dish! Supposed to look like a disposable pie tin but it's porcelain! I love online shopping with gift cards! I thought the stuffed mushrooms would be perfect to serve in this dish! With a nice crusty baguette to sop up the sauce! It was a great start to dinner!
It was one of those easy dinners, that just comes together, spur of the moment, and it was so good. Lasagna, roasted Brussels sprouts and a nice salad with lots of stuff in it! How easy are no-boil lasagna noodles? Really easy! I used the "oven ready" ones from Barilla. I've used a different brand before, the wavy kind and didn't care much for them, but I had these and might as well try! They were really good! and too easy. Dinner was a big, unanimous thumbs up! and so easy!
Just put some sauce (homemade or jarred!) in the bottom of the dish, add a layer of the flat, oven ready noodles, spread some ricotta, a little shredded mozzarella. More sauce, more layers, more sauce, cheese, cover and bake until browned and bubbly! Nonstick foil works well with this, so you don't lose any cheese to the foil!
Really Easy Lasagna
1 box oven ready lasagna noodles
1 32-ounce jar of marinara sauce (or homemade)
1 15-ounce container of ricotta cheese
4 cups shredded mozzarella
1/2 cup grated or shredded Parmesan cheese
Preheat the oven to 375°F.
Pour a cup of sauce in the baking dish and then spread it on bottom of baking pan. Then layer the lasagna sheets on top of the sauce, overlapping them a bit, and spread 1/3 of the ricotta on the noodles, sprinkle a cup of mozzarella and spread another cup of sauce top.
Add another layer of noodles, make sure to overlap, and spread more ricotta, mozzarella and sauce. Repeat the layers and then spread remaining sauce on top of last noodle layer and then sprinkle Parmesan on top of sauce, then the last if the mozzarella!
Cover pan with foil, nonstick foil works well here, and bake for about 45 minutes! Remove foil and bake for another 15 minutes, until browned and bubbly! Let stand 10 minutes before cutting into it.
Easy Stuffed Mushrooms
1 lb (about 20) white or cremini mushrooms, stemmed (save stems for stuffing)
2 shallots, finely chopped by hand or food processor
2 cloves fresh garlic
salt and pepper
3 slices bread - white, whole grain, whatever kind you like
3 tablespoons olive oil
3 tablespoons butter
optional - a little white wine for the pan
Preheat oven to 375°. Remove the stems from the mushrooms. Whiz the bread slices in a food processor, then add the garlic, a tablespoon of butter, a little drizzle of olive oil, the shallots and some salt and pepper. Whiz it all together!
Stuff the filling into the mushroom caps. Drizzle a bit of olive oil on top. Put the mushrooms in a baking dish and drizzle a bit of olive oil on top of the mushrooms and some in the pan, add a little bit of butter to the dish, too, and some white wine and bake for 20 -30 minutes. Garnish with a bit of fresh chopped Italian Parsley.