On Wed, 12 Feb 2020 22:43:48 -0800, "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 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.
>
>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 for you, Julie. I just make mine in a bread loaf pan and it has
become a way to use leftovers. The only thing I have to cook is the
noodles. A loaf pan of lasagna is almost more than we can eat in two
sittings.
Janet US