Lazy Lasagna

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Lasagna

Parmesan cheese bread

Mixed mesclun greens with vinaigrette

Fresh fruit

Nothing can replace lasagna made from scratch--but sometimes, when you have to get dinner on the table fast, you compromise. You might not go so far as to buy ready-to-bake lasagna, but it’s possible you’ll find yourself buying instant lasagna (strips or corrugated square sheets of pasta that require no precooking) and premade marinara sauce, which comes canned, in jars or refrigerated in cartons.

These are foods you can add your own flavors to. Brown the meat yourself and add your own favorite ingredients, say fresh mushrooms and basil.

On the side, serve an easy salad of ready-mix mesclun with olive oil and vinegar. French bread may be sliced, lightly oiled or buttered then sprinkled with Parmesan cheese and toasted in a 400-degree oven for eight to 10 minutes. End with grapes or other fresh fruits.

Staples

1 clove garlic

1 tablespoon olive oil

Salt, pepper

Shopping

Small wedge of dry Jack cheese

Italian black olives, optional

1/2 pound mushrooms

1/4 pound ground beef

2 (15-ounce) cartons marinara sauce

1 bunch basil

1 (17-ounce) package instant lasagna (oven-ready square pasta sheets)

1 (15-ounce) carton ricotta cheese

1 (8-ounce) package shredded Jack cheese

Optional Shopping

French bread and Parmesan cheese for Parmesan cheese bread

Mesclun greens for salad

Fresh fruit

QUICK LASAGNA

1 clove garlic

1/2 pound mushrooms

1 tablespoon olive oil

1/4 pound ground beef

2 (15-ounce) cartons marinara sauce

2 tablespoons minced fresh basil

Salt, pepper

3 instant lasagna sheets (or for 4 servings)

1/2 (15-ounce) carton ricotta cheese

2 cups shredded Jack cheese

1/2 cup shredded dry Jack cheese

1/4 cup Italian black olives, chopped, optional

Mince garlic. Slice mushrooms. Heat olive oil in skillet over medium heat. Add garlic and mushrooms and saute until tender. Add ground beef, cook until browned. Stir in marinara sauce. Heat to boiling. Stir in basil. Season to taste with salt and pepper.

Soak pasta in hot water 5 minutes. Drain and pat dry.

Spoon 1 cup sauce evenly over bottom of 9-inch square baking dish. Top with 1 sheet of lasagna. Spoon over another cup of sauce. Spoon half of ricotta in dollops over top. Sprinkle 1/2 cup shredded Jack cheese over top.

Repeat layering. Top with remaining sheet of pasta, sauce, Jack cheese, then dry Jack cheese. Cover with plastic wrap. Microwave on HIGH (100% power) 10 minutes. Let stand 5 minutes. Uncover. Garnish top with olives. Makes 4 servings.

Note: If not using microwave, follow conventional baking method on package directions for instant lasagna, omitting soaking.

Each serving contains about:

706 calories; 2,146 mg sodium; 84 mg cholesterol; 41 grams fat; 50 grams carbohydrates; 36 grams protein; 1.88 grams fiber; 52% calories from fat.