On Thu, 13 Feb 2020 08:12:56 -0700, U.S. Janet B. >
wrote:

>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

Lasagna freezes very well... it's actually very silly to prepare
lasagna for one meal. Lasagna will also keep well in the fridge for
3-4 days. The only drawback to preparing extra lasagna is in
refraining from noshing on it... good lasagna really needs no
reheating. When I prepare lasagna I use three pounds of noodles.
One of my lasagnas with 3 lbs of noodles ready for the oven; with tons
of cheese/riccotta/mozz/parm, saw-seege, sauce... mangia!
https://postimg.cc/5Q4HB6wD