• 4-5 cups tomato/pasta sauce
  • 1 tsp. oregano
  • 1/2 tsp. basil
  • 12-15 lasagne noodles, half-cooked
  • 1 egg
  • 2 cups cottage cheese
  • 1 bunch spinach, stemmed. Or use a pack of frozen spinach - if you're a cheater.
  • 1 lb. mozzarella
  • 1/2 lb. grated asiago cheese
  • roasted red peppers, zucchini, mushrooms, whatever

    The Sauce

    Use a good tomato sauce: Homemade, or a classico sauce, or whatever. Heat it up. Add oregano, basil, salt & pepper, and make taste tasty.

    The Cheese

    Beat the egg in a bowl about yeah-big. Add the cottage cheese, and blend. Chop the spinach. Dump boiling water over spinach so it wilts, then strain. Combine with the cheese/egg mixture. Add some salt, pepper, and nutmeg if you're going for style points.

    The Assembly

    From bottom to top, in a 9x13 pan, build the lasagne thusly:

    Bake at 375F for 45 minutes. Loosely cover with tin foil if it's getting to brown. Let stand 10 minutes before hacking into it.