T hates tomato sauce and ricotta and cooked spinach: I love lasagna as comfort food. Since I cook for both of us, and it had been three years since I made it, eventually something had to give.
- block of colby jack
- jar of four cheese sauce
- like 6 chicken thighs
- a zucchini
- lasagna noodles
Cook the chicken! Don’t precook the lasagna noodles – there are any number of brands that do no-cook noodles now, but even if they’re not no-cook, add some extra water to the pan before you stick it in the oven and don’t worry about it.
Cut the chicken up into little bits, and grate the cheese and the zucchini. When all that prep is done, start your oven preheating to 350°F and start assembling. I did chicken then zucchini then cheese then noodles, with about a quarter of the cheese sauce spread on top of the noodles thin and even so you don’t get weird dry spots. Repeat four times, then add something like a quarter or half a cup of water so the noodles absorb it. Cover in a bunch more cheese on the very top so you get the melty delicious thing going on.
Using jarred sauce meant I skipped adding any other spices – if you want more flavor, you can mix it in with some of the stuff you’re layering or make it a layer on its own. By this time your oven is probably beeping insistently at you about being preheated, so pop it in for 45-50 minutes. If you’re feeling fancy, turn the heat up in the last ten minutes so the cheese on top gets bubblier.