Yesterday, I was in charge of organizing a mid-winter banquet at our church. We had almost 80 mouths to feed and prepared all of the food by hand. Part of the day was having 20 kids, mostly ages 9 and under, prepare the food, decorate and prepare the facility for the evening.
For the main course we made No-Boil Lasagna. The recipe was very easy and great for the kids to make. It baked up beautifully and served well.
No-Boil Lasagna
1 1/2 box dried lasagna noodles
3 lbs ricotta cheese
2 eggs
1/2 cup dried parsley
1 lb mozzarella cheese, shredded
1 1/2 cups Parmesan cheese
1 #10 can prepared spaghetti sauce
1 1/2 lbs beef/sausage meat mix
Cook meat well. Drain. In a large sauce pot, add sauce and meat mixture. Allow to warm and simmer while you prepare the rest of your ingredients. In a large bowl, add ricotta cheese, eggs and parsley and mix until blended. In a 12×20 disposable pan, spray well with non-stick cooking spray. Place enough sauce in the base of the pan to lightly cover the bottom. Add a little water to the sauce in the pan (about 1 ladle full). Place 9-10 lasagna noodles on top of the sauce. You may need to break the corners of the noodles a little bit so they are snug. Layer 1/2 ricotta cheese mixture over noddles. Top with 1/2 of Parmesan cheese and 1/3 mozzarella cheese. Top with more sauce. Repeat layers with noodles, cheeses, sauce and more noodles. Top the third layer of noodles with sauce. At this point you can cover the tray with plastic wrap and refrigerate the pan until you are ready to bake it. When you are ready to bake the pan, pour 1 cup of water around the edges of the pan on top of the lasagna. Top with the remain mozzarella cheese. Cover the pan with foil and seal well. The lasagna needs to “steam” in order for the noodles to cook all the way through. Bake in preheated 350 F oven for one hour. Let stand 10-15 minutes before serving. Serves approx. 20 medium size portions.
Great meal idea. Charity and John look so cute.