Quick, Easy, Delicious, VersAtile

Lasagna American Style? Mainly for the versatility. The pasta is a no boil, the sauce comes from a jar (Use homemade if you have it!) and the cheeses are not all Italian. It is a recipe for the busy family … Quick, easy, delicious and versatile.

Recipe

Bake in a preheated oven at 350 degrees F for 40-45 minutes, until bubbling. Cover with foil the first 30 minutes of baking, then remove. Serves 6 adults

Alternatives to The Vegetarian Recipe given:

Vegan Lasagna-Substitute Vegan Cheeses Meat Lovers Lasagna-Substitute 1 Pound of Browned Hamburger Seasoned with Salt And Pepper For The Bell Peppers & Zucchini. Substitute 1/2 Pound Sautéed Mushrooms For The Spinach.

Olive oil for sautéing

! Yellow onion-thinly sliced

1 Medium zucchini-thinly sliced

1 Red Bell Pepper-thinly sliced

1 Yellow Bell Pepper-thinly sliced

8 Ounces of chopped frozen spinach, thawed and squeezed of excess liquid

1 Cup shredded Colby Cheddar cheese

1 Cup shredded Colby Jack cheese

1 and 1/2 Cup shredded Mozzarella cheese

1/2 Cup shredded Parmesan cheese for very top

16 Ounces of ricotta (in a pinch creamy small curd cottage cheese)

4 Cups marinara sauce, jarred or homemade (Click on this link for red sauce recipes options on my blog How to Make Spaghetti Sauce)

No boil lasagna pasta, enough for 9-inch by 13-inch oblong dish.

Directions

Sauté all vegetables separately. This makes caramelization easier to achieve.

Sautéing reduces water content.

Sauté peppers to al dente.

Place spinach in the skillet to thaw if still frozen. Evaporate some of the liquid. Let cool slightly and then squeeze out excess liquid.

Add one cup of sauce to the oblong dish. Add the no boil lasagna pasta, 4 sections per single layer with slight overlap.

The vegetables have been added on top the pasta excluding the spinach. Cover this with 1/2 the cheeses. Save the Parmesan for the top.

Another cup of sauce is added. And another single layer of pasta is added.

Add just enough additional sauce to cover the pasta in a thin layer, saving the majority of the sauce left for the last layer. Add spinach in a layer. Next add the ricotta in layer form. Add the last layer of pasta.

Add the last of the sauce. Follow the sauce with the Cheddar, Jack and Mozzarella cheeses. Top with the Parmesan cheese.

Cover the dish completely with foil. Add parchment paper before the foil if the foil is touching the cheese. Remember to remove the parchment with the foil in the last minutes of baking.

Small appetites? Divide this lasagna dish into two, 8 inch by 8 inch dishes. Bake one and freeze the other.