400° 20-30 min.
No cook lasagna noodles
I used a casserole baking dish, about 12” across and
3” deep. Lightly grease the bottom and sides.
In a flat dish, put about 8 sheets of no bake lasagna that you’ve
sprayed with “Pam” or brushed with oil. Cover with hot tap water.
Add more hot water when the water cools down.
Let sit until they get a little soft. While that is happening –
Use a small bowl: beat the egg and add 1 cup of ricotta cheese,
1/2 C water, and some chopped up, steamed broccoli.
Put some marinara sauce in bottom of baking dish.
Cover with some of the noodles. Break up to fit your dish size and shape.
Sprinkle some parmesan cheese on top of the noodles, then some of the shredded
mozzarella, then half of the ricotta mixture.
Continue with another layer of noodles, then the cheeses, then
the top layer of noodles, some sauce, a sprinkle of parmesan –
then cover with foil and bake for about 25 minutes.
Check to see if bubbling. If yes, then uncover and let bake another
10 – 15 minutes. If not bubbling, let bake covered another 10
minutes or so.
This tasted great. I used Barilla jar marinara sauce but you can
make your own or use your favorite brand. The noodles were some brand that I found in the Italian food section of the market.
I had broccoli in the freezer so I used that, but I think that you
can use any vegetables. If you have time and inclination,
you can saute onions and garlic with zucchini, or use steamed cauliflower, or what ever veggies you like. Fish or veggie sausage or meat can be added.
I think this is the basic that you can start with. It tasted delicious!