- Jewish Learning
While I love a hearty lasagna, I am far from thrilled at the thought of boiling noodles, having to assemble the dish, and then waiting for it to bake. When I think of a recipe, I like to strip it down to the essentials. What does it really need to taste good? Everything else is optional and depends on how much energy I have.
What I love about this recipe is that it has the familiar flavors of the classic, but without the fuss. I cooked my veggies, noodles, sauce and cheese all in one pot. No baking. No mess. This is the perfect weeknight dinner. Serve with a fresh garden salad and toasted garlic bread.
2 and 1/2 cups water
8 ounce (225 gram) mozzarella ball, thinly sliced
fresh basil for serving (optional)
Heat up a large frying pan or skillet with one tablespoon of oil. Cook onions until transluscent.
Add mushrooms and cook until tender and browned.
Add marinara sauce, tomato paste and brown sugar and combine well.
Break each lasagna noodle into three pieces. Add broken noodles to the sauce. Add the water to the pan, moving around the noodles so they are all covered with water and sauce. Cook until noodles are softened, about ten minutes.
Add thinly sliced mozzarella on top of noodles then cover for an additional five minutes or until mozzarella melts. Serve with fresh basil.
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