Weeknight Lasagna

We used to have a love-hate relationship with lasagna.  My family loved to eat it and I hated to make it.  There were too many steps, and it was too time-consuming for a simple weeknight dinner.

I am happy to say that with the advent of the no-boil lasagna noodle, the prospects for weeknight lasagna have brightened considerably.  And with this recipe, putting one together is a snap.

Weeknight Lasagna
Adapted from a recipe from Trader Joe's
Serves 6-8

8 no-boil lasagna noodles (use gluten-free lasagna noodles for a g-free version and cook according to package directions)
1/2 cup grated Parmesan cheese
1 jar Alfredo sauce (check for gluten ingredients)
1 jar Marinara sauce
1 lb bulk pork sausage or ground turkey (or substitute a bag of frozen mixed vegetables for a veggie lasagna) (check for gluten ingredients in the sausage meat)

Preheat oven to 375 degrees, rack in the center position.

In a heavy skillet, fry the meat until well-browned, chopping it into small pieces with your cooking spoon.  Add the jar of tomato sauce.  Stir to combine and heat until just warmed through.  Set aside.

Spread a thin layer of Alfredo sauce in the bottom of an 8x8" or 9x9" baking dish.  Top with two lasagna noodles.  Dollop 1/4 of the meat sauce on top and spread it to cover the noodles.  Evenly drizzle with Alfredo sauce and sprinkle with Parmesan cheese.

Add two more lasagna noodles.  (Be sure to change the direction of the noodles for each layer, so that they alternate up/down and left/right.) Layer on the meat sauce, Alfredo sauce and Parmesan.  Repeat two more times, ending with a sprinkle of Parmesan cheese and fresh herbs, if you like.

Bake for 45 minutes to an hour until the top is brown and bubbly.