Tuesday, July 1, 2008


A winter favorite.
  • 9 lasagna sheets (boiled or use the no-precook kind)
  • meat sauce (choice of meat: turkey, beef, pork, chicken; seasoned with garlic, onions, Italian seasoning, crushed red peppers or Tabasco)
  • ricotta
  • 1 egg
  • leafy greens, chopped (I prefer spinach, but anything will do)
  • mushrooms, sliced
  • zucchini, sliced
  • Parmesan
  • mozzarella
  1. Prepare meat sauce.
  2. Mix ricotta, egg, parmesan and leafy greens.
  3. Layer meat on bottom of 9x13 baking dish.
  4. Layer 3 noodles. Top with ricotta mixture. Add sliced vegetables. Sprinkle mozzarella.
  5. Repeat layers: meat, noodles, cheese, veggies, more cheese.
  6. Top with last 3 noodles and top with remaining ingredients.
  7. Top with lots of mozzarella and a sprinkling of parmesan.
  8. Bake according to package instructions. Usually once the mozzarella is melted and slightly browned it is ready. If there is a lot of liquid, it should be visibly bubbling. If preparing ahead of time, you can refrigerate after the previous step. Baking time will increase.
  • If using a 9x9 dish, use the smaller lasagna sheets. Put up to 4 layers of noodles in (pictures have 3).
  • If using no-boil sheets, be sure there is plenty of liquid for the pasta to soak up (from the sauce, raw veggies, etc).

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