Did you know that July 29th is Lasagna Day? It’s one of my favorite dishes, but it takes so long to make, and it can get really expensive if you like to use lots of ingredients…. I’m talking like ricotta cheese, 2 pounds of ground sausage, a whole bag of mozzarella cheese… I’m drooling thinking about it, but I think I’d use up my whole $30 grocery budget just on that one dish!
The other day I made my favorite slow cooker Chicken Parmesan sandwiches. That recipe makes SO much chicken and sauce. It’ll feed us dinner that night, leftovers for a couple days, PLUS enough besides that for another recipe. And since I wanted lasagna for a not-lasagna price, I came up with my own frugal version. No, it’s not the same; more like a glorified pasta bake. But it was good enough with what I had on hand, plus it made a lot of leftovers.
- About 2 cups of leftover Chicken Parmesan sauce
- 16-oz box penne
- 1-2 cups shredded mozzarella cheese
Cook the pasta in boiling water, mix with the sauce in a 9×13 casserole dish, and top with the shredded cheese. Bake at 375 for 20-25 minutes until the cheese is fully melted. That’s it! Easy and cheap, makes lots of leftovers… what else could you ask for?