Lasagna is one of our favorite meals in our house. It is one of our “go to” recipes for busy nights or when company is coming over. You can make it ahead of time so you don’t need to spend hours in the kitchen and it goes well with easy to prepare & yummy sides like Caesar salad and garlic bread.However making lasagna in our house always brings up 1 problem – what noodles to use. See hubby likes the “traditional” noodles you have to boil first, you know the ones that burn you hands as you assemble the lasagna quickly enough that they don’t get sticky and stiff again. While I used to prefer the “Oven-ready” noodles, add some extra water to your sauce and bake. But the oven-ready noodles do come with their own challenges – you need to add the right amount of sauce/water too little and you have crunchy lasagna and too much and you have a lasagna soup!
|Roasted Red Pepper Lasagna|
Well Olivieri has come to my rescue with their Lasagna Sheets! These ready-to-go fresh pasta noodles taste great and take all of the guess work out of making lasagna. You can find them in the refrigerated pasta section (usually near the fancy cheeses) in your local grocery store. I love how they help simplify lasagna making, and taste like you made the pasta yourself (ha, as if!). I know we will be enjoying Olivieri Lasagna Sheets whenever we make lasagna from now on. I made a Roasted Red Pepper Lasagna that was both hubby and kid approved, and reheats well for work lunches too.
8. Add final layer of noodles, pasta sauce and top with remaining mozzarella cheese