Forking: No Cook Noodle Lasagna

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

In this week's Forking column, Colin Redding expresses his shock at being able to "erect lasagna with a stiff noodle." Now you can try your hand at this no cook method with the following recipe.

No Cook Noodle Lasagna You can basically use any Lasagna recipe and just add more sauce. You will need the extra sauce to help cook the noodles. It's a good idea to cover the lasagna with Aluminum Foil to help keep the moisture in to cook the noodles as well.

I season the ricotta cheese beforehand with fresh garlic, salt, pepper and oregano. I will also take a jar sauce and then cook that and add fresh vegetables, browned sausage, meat or just about anything you want. I usually add fresh basil on top of the layers and use a locally made sausage.

Like most Italian food, I think its better the next day as leftovers.

Ingredients: - Spaghetti sauce, doctored up to your hearts desire. (meat, sausage, veggies etc...) - 1 large tub of ricotta cheese, for low-fat recipe, use cottage cheese. - 1 large ball of fresh mozzarella cheese shredded or a large package of shredded mozzarella - fresh basil - 1 large package of lasagna noodles (uncooked) - large, deep cooking pan (glass or metal is fine) - Cooking Spray

Directions - Spray your pan with cooking spray to help with clean up. - Place a few big spoonfuls of sauce on the bottom of your pan and spread an even, thin layer. - Next, make one layer of lasagna noodles on top of the sauce, then spoon ricotta cheese across the noodles. The spoonfuls can be about an inch apart, because when the lasagna bakes, the cheese will melt down across the noodles. Tear apart pieces of fresh basil and spread across the layer. - After the ricotta cheese, sprinkle a thin layer of mozzarella cheese on top, and start back at step three and layer until the pan is almost full. The last two layers are sauce and then cheese. Remember the sauce helps cook the noodles! - Bake at 350 degrees with aluminum foil on top for 45 minutes. - Uncover the lasagna and bake for an additional 30 minutes, or until cheese on top is golden brown. - Let cool/rest for 10-20 minutes before serving.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.