I get a thrill out of using all the leftovers in our fridge. It means we got everything there was out of the food we purchased and the money that was spent. But if there is one thing even better, it’s making a completely new dish out of leftovers from a different meal. My lasagne really starts out as Bolognese (my recipe makes a ton of sauce) intertwined with some of my fresh ricotta and some oven ready noodles and tomato sauce.
Prep time – 10 minutes / Cook time – 40 minutes
- Oven ready lasagne noodles
- 2 C. shredded mozzarella, divided
- 2 C. homemade ricotta
- 2 C. homemade bolognese sauce
- 1 C. tomato sauce
- 1/2 C. grated Parmesan cheese
- 1 egg, beaten
- 2 t. parsley
- salt and pepper to taste
Preheat oven to 350. In a large bowl, mix ricotta, 1/2 C. mozzarella, Parmesan, egg, parsley, salt and pepper until combined. Using a large rectangular casserole dish, spread 2 T. tomato sauce, enough to cover bottom of dish. Add one layer of lasagne noodles. Spread 1 C. of bolognese sauce, cover with another layer of noodles. Spread 1 C. ricotta mixture. Add layer of noodles and bolognese, followed by noodles and ricotta. Top with final layer of noodles, spread remaining tomato sauce over top. Sprinkle 1/2 C. mozzarella on top, cover with foil. Bake for 30 minutes. Remove foil, broil for 5 minutes. Let dish rest 10 minutes before serving.
