Easy Lasagna Recipe

This recipe is from one of David's roommates when he was an eligible bachelor back in Houston. We love it because you don't have to cook the noodles in advance.  You could cook them if you want to (then you would omit the water), but you don't have to.

Easy Lasagna 

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1 egg

1 package frozen chopped spinach

1 15 oz. container Ricotta cheese

2 cups shredded Mozzarella cheese

garlic salt to taste

dry basil

dry oregano

1 jar Newman's Sockarooni Spaghetti Sauce

1 lb. box of lasagne noodles, uncooked

1/4 cup Parmesan cheese

1/4 - 1/2 cups of water

Pre-heat oven to 350 degrees.  Mix egg, spinach, ricotta, and 1 cup of the shredded mozzarella in a bowl.  Season with garlic salt, dry basil and dry oregano to taste.

Brush all sides of 9 x 13 casserole dish with olive oil.  Spread about two tablespoons of spaghetti sauce on bottom of pan. Place noodles in pan over sauce to cover entire bottom of pan. Spread 1/2 of the egg - spinach - cheese mixture.  Pour 1/3 of the jar of sauce over the cheese and spread.  Add another layer of pasta. (Make sure this layer of pasta is going in the opposite direction of the first layer. ie, if the the first layer is going across, this layer should go up and down.  Sometimes you'll have to tear the noodles to make them fit. ) Add another layer of cheese mixture.  Add 1/2 of the jar of sauce.  Place last set of noodles (in opposite direction of last layer) over the cheese mixture.  Pour rest of sauce and spread over noodles.  Spread 1 cup of mozzarella over top of  sauce and noodles.  Sprinkle with 1/4 cup parmesan cheese.

Pour 1/4 to 1/2 cup of water around the edge of the casserole dish.  Cover with foil.  Bake at 350 for 45 minutes to 1 hour.  Check with a knife to see if it's done.  If the knife goes in easily, then it's done!

Enjoy!