Who are we kidding- when is lasagna, no fuss?
And then, yet…if you prepare some of it in advance, there’s hope! For instance, your sauce need not be prepared the day of. Prepare it up to a few days before.
Cheese? Grate that mozzarella the night before (or better yet, buy the pre-grated in-a-bag-mozzarella). Same goes for the actual pasta used; you can buy the oven-ready kind. It’s just as good. All I do is pass it under hot water and then place directly in pan over first layer of sauce. Easy peasy.
As for the beschamel…well, that one you gotta do on the spot. Unless you can prep this too the night before? Never tried it- but if you have, let me know.
Note: For Beschamel sauce: melt about 2 tbsp of butter and 2 tbsp of flour on low heat. Gradually pour in milk. Stir on low to med heat until thickens. Pour as much milk as needed until you get the right consistency.
Alternate layers between beschamel and sauce.
All that’s left to do is put it in the oven for about 45 minutes covered at 200 c. Then uncover for another 15 minutes of cooking. Et voila! Serve with a side dish of cauliflower and another of coleslaw. Simple!
And there you have it: No-fuss Lasagna. Enjoy!