National Lasagna Day

Tomorrow we celebrate national Lasagna day!  So I thought it fitting to show off some of our pretty pans for baking that delicious Italian dish along with my favorite, easy lasagna recipe.

I love baking lasagna in pretty, bright colored dishes that can go right from the oven to the table.  The Delicio line boats a bright rainbow of colors including Cherry, Saffron, Coconut, and Aubergine.  Smaller dishes like these are perfect when cooking for two, I love the square oven dish (shown at top, $37) and the narrower Rectangle oven dish (shown above, $33).  They're made in France and have cute little handles for easy lifting right out of the oven.

Or if you want to get creative and make mini lasagnas use these petite coquettes by Le Creuset.  Leave the lid off for baking and then add it back on to keep it warm before serving.  Le Creuset 8 oz Mini Round Availble individually for $25 or in a boxed set of three for $84 (one each of black, grey, and white).

Easy Lasagna - Straight from the Barilla No Boil Lasagna Box

I usually make this recipe for two...so I cut it in half and use a pretty, petite dish to bake.

Ingredients:

1 (9 ounce) box of barilla no-boil lasagna noodles

2 eggs

1 (15 ounce) container ricotta cheese

4 cups shredded mozzarella cheese

1/2 cup parmesan cheese (optional)

1 lb ground beef or 1 lb sausage, browned

spaghetti or pasta sauce

parsley (to garnish)

Directions:

Preheat oven to 375.

In bowl, combine beaten eggs, ricotta cheese and two cups of the mozzarella cheese and parmesan. If you choose not to use the parmesan, just add more mozzarella. Set aside.

In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan. (If you are using a 13X9X2 pan---just make 3 layers to avoid boiling over.)

Layer in the order, 4 uncooked lasagna noodles (they will overlap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce.

Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce.

Next layer, 4 uncooked lasagna noodles, remaining ricotta mixture and remained meat, 1 cup of sauce.

For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella.

Bake covered with foil for 50-60 minutes.

Uncover and continue cooking until all the cheese is melted on the top (about 5 minutes).

Let stand 15 minutes before serving.

Bon apetite!