Easy Peasy Lasagna

September 27, 2017

Im really not one to take short cuts when it comes to certain dishes, especially those that have marinara sauce; I ALWAYS make my own, however, lately I've succumb to using jarred sauce, for time and shelf life sake.  

 

But that is not the only different element to this lasagna.  While grocery shopping I came across an item I haven't used in years and totally forgot about but LOVE!! MEXICAN CREMA!!! YALL! It is SO good.  It's like mayonaise and sour cream had a baby. It's creamy with a texture a bit thinner than both but when you heat it up its like a queso.  And it can be used in many dishes other than Spanish/Mexican, hints why I used it in this recipe in lieu of mozzerella.  As much as I love mozzarella, it isn't the most flavorful of cheeses.  I have topped my chili with the crema before and man was it good!

I not only used the crema IN the lasagna but on TOP of the lasagna as well.  If you've never had this creamy deliciousness, please run out and get some. 

 

Ok, back to the marinara.  Like, i said I usually make my own but lately I have been all about fast, simple meals.  One of my favorite jarred sauces is Classico.  You can use whichever flavor you'd like, I used the Tomato and Basil.  I also used ready to bake lasagna noodles; this way you don't have to boil the noodles and worry about them sticking together while they wait to be layered, I hate that! I of course used parmesan and ricotta cheese! I've eaten lasagna that calls for cottage cheese instead of ricotta and that is actually really yummy as well, but I know cottage cheese isn't for everyone, I for one, happen to love it.  

This recipe is quite simple and the majority of the time is spent putting it together and letting it bake.  I promise you though, you're going to LOVE IT!  And it's even better the next day.  

 

 

 

 Start by browning your meat in a large sauce pan, I use my trusty Le Creuset Dutch Oven. I use this ALL THE TIME! Especially during the colder months when I'm making a lot of soups and stews. {link below to purchase} If you're using any meat other than ground turkey you may want to drain the fat, then return it to the pot and add the jar of sauce and mix well. 

 

    

 

 

 

While your sauce is heating, you're going to mix your cheeses together.  And then it'll be time to assemble your lasagna! I used a bread loaf pan instead of a larger baking dish since it's just me and the hubby.  It makes plenty though! 

 

 

 

 

 

 

 

 I mean, dont you want to lick your screen?!?!

 

 

INGREDIENTS

  • 1 Package lean ground turkey

  • 8 oz Whole milk ricotta cheese

  • 7 oz Mexican Crema

  • 1 1/2 Cups shredded parmesan cheese

  • 1 Jar Classico Marinara sauce

  • 8-10 Ready to bake lasagna noodles

  • Salt and Ppper 

  • Olive oil 

 

DIRECTIONS

 

  

1. Pre-heat oven to 375.

2. Drizzle a bit of olive oil in pot and brown your meat.  Then add your sauce.

3. Mix all the cheese together in a bowl, leaving about half a cup or so of the parm for topping at the end.

4. Take a bit of the meat sauce and spread it on the bottom of your bread loaf pan.

5. Add a layer of noodles.  I had to break the end off of the noodles to get them to fit because they weren't cooked so that's OK.  

6.  Add a layer of the meat sauce then dollops of the cheese mixture and spread gently trying not to mix the cheese into the sauce too much.  Repeat until you're left with sauce on top.  Top with parm and mexican crema if you'd like.  I promise, adding more will only make it better! 

7. Bake for 45 min covered with foil, then the last 15 minutes uncovered.  Let set for about 10 mnutes before serving.  Serve with a little heated crema on top of each portion. Enjoy!!

 

 

 

 

 

 

 

 

 

 

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