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Lasagna is a great dish not only because of its hearty goodness, but also because it is even better leftover than it is hot out of the oven. These are not exact measurements but rather a guesstimation what will render a ton-o-lasagna.

2 packages of no-boil lasagna noodles
1 package of frozen spinach, cooked and drained
1 eggplant, chopped
2 zucchini, chopped
1 package of mushrooms, chopped
16 oz ricotta cheese
12 oz mozzarella cheese, shredded
3 tbs parmesan cheese, grated
2 eggs, beaten
2 32 oz cans, jars, or homemade tomato sauce
2 tbs. of olive oil
2 tsp. of red pepper flakes
2 cloves of garlic, chopped fine
salt to taste

Preheat oven to 375. Heat olive oil in a large pan (I use a wok). Add garlic and red pepper and let cook for a few seconds and then add eggplant. Cook thoroughly until soft and most of the moister is removed from the eggplant. Remove from pan and repeat this process with the zucchini, and then the mushrooms. Make sure most of the moisture is removed or your lasagna will be watery. Mix all the vegetables including the spinach together and set aside. In a large bowl add ricotta, mozzarella (leave some cheese to sprinkle on the top of the lasagna), and eggs together, mix and set aside. In a large baking dish (the one I use is 14x16 inches, but other dimensions will do, as long as it is big) add some of the tomato sauce to the bottom of the pan and the add a layer of the no-boil noodles. Add some of the cheese mixture, veggie mixture, and then more sauce. Add another layer of noodles and repeat a couple times or until you run out of room or ingredients, try to divide evenly. After your final layer of noodles add remaining sauce, cheese that you set aside, and parmesan. Cover pan in foil and cook in the oven for 40 minutes. After 40 minutes, remove foil and cook for an additional 10 minutes or until the top is browned to your liking.

When you are finished you can wrap each piece individually and put in the fridge or freezer and save for later. when you are hungry, you can throw one into the toaster oven until it is warmed through and eat like a Klondike Bar. I make a Veggie Lasagna because it keeps longer than meat, and I will keep these in the freezer for up to a few weeks. You can add meat, but it won’t keep for as long as the veggie variety.



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