On 2/13/2020 1:43 AM, Julie Bove wrote:
> That's twice so far this year! I used to make it once or twice a year
> because it was such a pain but this way is pretty quick. I used to grate
> my own cheese, make my sauce from scratch and add lots of sautéed veggies.
>
> This time I gathered the four asst. jars of red sauce from the fridge
> and mixed them together. And no, I'm not the one who opened all four jars.
>
I do wish you'd stop hinting around about this person who eats food and
opens jars when you're not looking. Apparently it's not so important
that you would ask the person to buy their own food.

> I nuked a package of frozen chopped spinach then squeezed the liquid
> out. Added this to a large container of ricotta cheese, then added asst.
> grated and shredded Italian cheeses until it looked right. Also added
> black pepper. Forgot the parsley but it seems fine without.
>
Parsley isn't a key ingredient in lasagna.

> Layered it in a baking dish, adding a bit of the shredded and grated
> cheeses on top. Then I nuked it! Didn't take long. only had to heat it
> through because there was no egg and everything else was cooked. Used
> the American Beauty lasagna noodles. I don't like the no boil.
>
> Cheap, filling, tasty and easy!

Good! I've made microwaved lasagna (from scratch) in the past and it
turned out just fine. There needs to be enough liquid in the pan for
the noodles (I've never tried no-boil lasagna noodles) to cook. Usually
that comes from the canned diced tomatoes and the addition of a little
water. In your case, four already opened jars of sauce. I don't use
ricotta cheese in lasagna (cottage cheese). Spinach is a nice addition.
I buy bags of shredded Italian blend and small tubs of grated Parm for
the cheese toppings.

Jill