No-Boil Lasagna Recipes

“I never cook anymore, now that it’s just me,” say women, especially, once their families are grown and their husbands gone. Often, it’s just easier to rely on frozen meals. That means no cooking, no waste and no clean-up – but to my mind, no pleasure, either. So I’ve been working on recipes especially suited for cooking for one or two, ones which I hope perfectly blend convenience and freshness, flavor and pleasure.

SPINACH DIP The lasagna’s spinach mixture double-duties as spinach dip, too, perfect for spreading on crackers or tucking into an omelet or packing into the slit of a thick pork chop. Use the same ingredients, just sauté the onion in a little water or oil before combining with the spinach, ricotta and seasonings.
CROCKPOT LASAGNA For busy, hungry families, just double the spinach mixture, then build layers in a slow cooker, increasing other quantities proportionately. Be generous with the bottom layer of spaghetti sauce so there’s enough liquid for the first layer of noodle to cook but not burn. Cook on high for about 2 hours, then turn to low, sprinkle with cheese and let finish cooking for about an hour. Slow cookers vary so much, please consider the timing as suggestions not absolutes. Serves four or more. ALANNA’S TIPS: Who knew that any-old variety of lasagna noodle requires no cooking beforehand? I promise, it’s true! My favorite brand, however, is from Dreamfields, which produces low-glycemic pasta that’s perfect for diabetics and those who follow low-carb diets.