Lasagna

Made vegetable lasagna last night. I'd be remiss if I didn't post about this one, since at the conclusion of the meal Ben said, "we are going to have to make this at least once a week from now on." I'm completely on board with this plan; the lasagna was easy to make and delicious--two of my favorite qualities in a meal.

On to the recipe:


6 lasagna noodles (Our baking dish was on the short side, so we could only fit two layers.) (Also, we used oven-ready noodles that you don't have to cook before baking. I must admit I felt uneasy building a lasagna out of rock hard noodles, but I couldn't tell the difference once it was cooked.)
Pasta sauce, about 20 oz. (We used "spicy and zesty" pasta sauce, something I would definitely use again. If I were to make my own sauce I would make something on the order of what Ben's pizza sauce tastes like--plenty of spice.)
Roughly half a bunch of spinach, washed and stemmed 
Mushrooms, sliced, about 4 oz.
Shredded cheese (We used mozzarella, white cheddar, and parmesan)

And...... layer!

1. Light layer of sauce
2. Noodles (we fit three across in this pan)
3. Sauce
4. Vegetables
5. Tiny bit more sauce on top of vegetables for integration
6. Cheese
7. Repeat

Cook 40 minutes at 375. Let sit at least 10 minutes before serving so that it can congeal a bit.

Mmm. Delicious. Especially when served with Ben's grilled asparagus. Our lasagna shrunk a lot when baking. I'd like to work up to three layers so it doesn't look so flat when it comes out of the oven, but I think we'll need to find a taller baking dish for that.