Easy Lasagna
The hardest part about lasagna is cooking the noodles. They love to stick together. Rarely can you get them to fit into your pot all at once, which means part will get done faster. So with this recipe you don't have to ever do that again.
**Note: This is a base recipe you can make changes as you want. That's part of the fun. Experiment!
Ingredients:
About 9 Lasagna noodles (NOT cooked)
1 Large jar of spaghetti sauce (about 36 oz.)
Either 1lb ricotta, 1lb cottage chees, 1lb tofu mashed or any combination you'd like
1 egg beaten
1tsp parsley
1/4c parmesan cheese
1/2-3/4c shredded cheese (whatever you like [I prefer mozarella, jack, & colby])
1 pkg frozen spinach thawed and squeezed (optional)
1/2-1lb cooked chicken shredded, ground beef, or ground turkey browned (optional)
cooked vegetables finely cut up (optional)
salt and pepper to taste
3/4c water
Mix in a medium bowl beaten egg with tofu, ricotta, or cottage cheese, then mix in a dash of salt and pepper, then 1/2 of the parmesan cheese, and half of the shredded cheese, along with the parsley. Spoon some sauce on the bottom of a 13x9in pan. Spread to thinly cover bottom. Layer one layer of raw noodles on top of sauce. Smear a thin layer of the egg, ricotta/cottage cheese/tofu mixture. Repeat until all noodles are used up or you get close to top of dish. End with a thin layer of sauce. Then sprinkle remaining parmesan and shredded cheese. Drizzle water over all of lasagna. Cover w/alluminum foil and set in fridge for 1/2 hour. Preheat oven to 350 degrees. After half hour take out and bake for 45 minutes. Uncover then bake an additional 5-8 min to cook off any additional liquid and to slightly brown. Take out of oven and allow Lasagna to sit for about 5 min for ease of cutting. Serves about 6. Serving suggestion: with a salad and garlic bread.
**Note: The meat, vegetables, and spinach can be layered in at any time.
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