Well, my thanksgiving meal sure did perk my interest in gourmet cooking again. For your viewing and drooling pleasure..I give you Lasagna.
I used no boil noodles and a small oval casserole dish. This limited our servings (good) and it was rather easy to assemble, easier than enchiladas! From start to finish. Remember that all ingredients are flexible in nature, that means that the amounts of them can be shifted to your tastes. Don't like ricotta? Don't include it. Want soy cheese? Sure! But please...eat your veg.
8oz of mushrooms sliced
1 zucchini shredded
1 onion peeled and diced fine
spaghetti or lasagna sauce (I buy Hunts, it's easier)
no boil lasagna noodles
shredded cheese (I like a blended 4 cheese type)
handful of parsley chopped fine
1 celery stick
Apply spaghetti sauce with a generous hand. This is where you will get the "tangy" flavor to balance out the veggies.
Add chunks of ricotta in what ever amounts you like. Then sprinkle a generous layer of raw zucchini over the ricotta.
Add some spoonfuls of the mushroom/onion mixture. Try to keep everything fairly flat, it will help with the next noodle layer.
If you are like me, you are being careful of your weight. In a small casserole dish, you really only need 1/3 of a cup of cheese in between layers! Trust me, we'll make up for it in the end.
This was my last layer of noodles. If you have more space, feel free to just keep on layering!
After the sauce, more zucchini, more mushrooms, more ricotta!
1/3 of a cup of cheese. Trust me.
Now wrap that baby up and stick it in a 375F oven for 40 minutes.
Remove the foil...yum. But we're not done.
Now you may lose your tiny mind. Pile on the cheese. I wound up only using 2 cups of shredded cheese total. 2/3 of a cup for the inner layers and the rest alllll on top.
Put it back in the oven at 375F for about 10 to 15 minutes. No cover!