Everything below her eyes: her own terrible eating produced those results-- her forehead, well, that was her father's work... he felt like she might as well go all out (why should just her forehead be clean?)
|This is our lasagna... it was even better than it looks and fed us for 3 meals|
Large jar of spaghetti sauce (or- make your own)
Ricotta (16 oz) -- half that if you want a smaller lasagna, we have a LARGE dish there...
Mozzarella (16 oz) -- half that if you want a smaller lasagna
Parmesan (1 cup or so)
1 small Zucchini (sliced thinly)
1 Small yellow squash (sliced thinly)
1 jar or mushrooms or a cup of cooked mushrooms
we sometimes throw in leftover sausage or chicken if we have it, but we also like it just vegetarian
Cook the noodles according to package directions. Meanwhile- mix together the ricotta, all but a handful of the mozzarella, egg and 2/3 of the Parmesan--- Plus any seasoning you like (we throw in some Italian seasoning, some salt, and pepper and sometimes a little onion powder).
Preheat oven to 375.
I like to oil the pan with olive oil...
(ours is a 13x9 inch deep stone lasagna pan- a glass or metal pan would work too)
When the noodles are cooked and cool enough to handle begin to layer. I pour in a little sauce on the bottom, then 3-4 noodles, then 1/2 of the cheese mixture then 1/2 the veggies then 1/3 of the sauce. Then one more time-- noodles, the rest of the cheese mixture (still reserving that initial 1/3 of the parm and handful of mozz)....then the rest of the veggies, 1/3 of the sauce, then a final layer of noodles. Top the lasagna with the remaining sauce and the leftover cheeses. Bake covered with aluminum foil for 35 minutes - then remove the foil and bake another 15 minutes uncovered. Cheesy, bubbling, and good.
Serve with fresh bread, European butter and a nice glass of something red. enjoy!