Lasagne

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.

Notes

• 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).