We're big pasta lovers in this house and especially when it comes to a hot comforting lasagna straight out of the oven. But I like making different versions , not always sticking to the same plain ol' lasagna....this is a vegetable lasagna but you can certainly add in some ground beef or sausage or chicken or whatever you wish.
The original recipe comes from Mennonite Girls Can Cook.
12 oven ready lasagna noodles
and mozzerella cheese (light if you are wanting to cut calories)
At this point I added in some maple breakfast sausage
Cheese and Spinach Layer
Mix together. .
1 pound or 454 grams of ricotta cheese
1 - 2 cups of crumbled feta
1 package of chopped frozen spinach that has been thawed and squeezed of its liquid
1 large egg
Preheat the oven to 375.
In the pan .. layer 1 1/2 cups of the sauce
4 lasagna noodles
1/3 of remaining sauce
1/2 of the ricotta and spinach filling
Repeat the layer
Finish with the remaining noodles.
Cover with foil and put it in the oven for half an hour.
Remove the foil and add mozzerella cheese and bake for an additional 20 minutes or so until it is nicely browned.
Let sit a few minutes