Lately, I've been thinking about developing short-cuts so we can have "special" dinners any old time I'm in the mood to cook them. So how to make it really easy? Last week it was turkey and stuffing (thighs baked on top of made-in-the-Cuisinart stuffing, and baked the toaster oven). Last night it was lasagna. Baking entrees in the toaster oven appeals because I don't have to wrestle with all the pans that I store in the big oven, plus it's an energy $ saver.
The prep time on the lasagna was 15 minutes and it was as good as any more complicated lasagna that I've ever made. Key to doing this was Barilla no-boil lasagna noodles and a pint of my home made tomato sauce from the freezer. Barilla no-boil lasagna noodles are fabulous. It is the only dried pasta on the market that gives you the tender mouth sensation of fresh homemade noodles. Plus they taste better because of absorbing sauce not water. My freeze-ahead pasta sauce contains sliced zuchini and red & green bell peppers for added interest.
For 4 servings. Pre-heat toaster oven. Oil a 9" square pyrex pan. In my toaster oven, which runs very cool, I need to start most things at 450, then after I see it start to boil through the glass door and the glass pan, I turn down to 350. My baking time was about an hour & a half total.
The 9" square pan is the perfect size for 2 of the lasagna noodles per layer. You will need: 1 egg, 8 oz. ricotta, grated parm., 16 oz. (diluted with 4 oz. water - it was too thick) tomato sauce (I like it with peppers and zuchini), 12 0z. full fat mozz. (TJ's is fine - avoid "part skim" - rubbery).
Layer in the following order and repeat until the pan is full:
Sauce, noodles, ricotta mixed with the egg, mozz., parm., sauce.
Cover tightly with aluminum foil.
Served with green salad with vinagrette, kalamata olives, and garlic bread (I always keep several serving sized cuts of french bread bagged in the freezer and garlic oil, made with evoo & lotsa chopped garlic, in the fridge - both items have a zillion uses).