- Prep Time 0:20
- Cook Time 0:40
- Estimated Cost $14.50
- 47 Comments
At the end of a long, hard day a warm, hearty piece of lasagna can do amazing things for the soul—but who wants to spend 2 hours assembling and baking a lasagna after said long hard day? I present your solution: use fresh potsticker wrappers as an inexpensive and delicious alternative to dry lasagna noodles. Fresh potsticker wrappers are usually found in the supermarket near the tofu. Unlike lasagna noodles, they require no boiling and cook quickly in the oven. When cooked, they taste like fresh pasta yet cost half as much. BrokeAss Brilliance.
- 1 cup ricotta (we like to use the whole milk kind) $4
- Salt and pepper to taste Pantry
- 3 tbsp olive oil Pantry
- 1 small zuchinni, sliced into 1/8-inch thick rounds $1
- 1 small eggplant, sliced into 1/8-inch thick rounds $1
- 1 lb package small square potsticker wrappers $2
- 4 ounces shredded mozzarella $4
- 1 14 oz can simple tomato sauce $1.50
- a few leaves of fresh basil, chopped $1
- Preheat oven to 375 degrees F.
- Mix the ricotta together with the salt and the pepper until evenly distributed.
- Preheat a pan over high heat. Heat the olive oil. Sprinkle the veggie pieces with the salt and cook in pan until soft and browned on both sides, about 3 to 4 minutes per side.
To assemble the lasagna:
- Line the bottom of an 8” by 8” foil, Pyrex or metal baking dish with a couple spoonfuls of the sauce. Lay a single layer of potsticker wrappers over that. Next scatter about a cup of the veggies over top, then an even layer of the ricotta mixture. Repeat layers twice and top it all of with more mozzarella. Add a smattering of the basil leaves.
- Bake covered with aluminum foil for about 30 minutes. Carefully remove foil and return to the oven for an additional 5 minutes until the cheese is bubbly and lightly browned in spots.