RT’s Lasagna

• 1 yellow onion
• 1-2 cloves minced garlic
• 16 oz baby chopped spinach
• 16 oz ricotta cheese
• 4 oz goat cheese
• 4-5 zucchini (or roasted eggplant)
• 16 oz shredded or sliced mozzarella cheese
• 28 oz spaghetti sauce
• 16 oz tomato sauce
• 16 oz lasagna noodles
• 1 grated parmesan cheese

Ingredients

• 16 oz lasagna noodles

Cook lasagna noodles as directed on box.

• 28 oz spaghetti sauce
• 16 oz tomato sauce

Mix spaghetti sauce and tomato sauce together.

• 1 yellow onion
• 1-2 cloves minced garlic
• 16 oz baby chopped spinach
• 16 oz ricotta cheese
• 4 oz goat cheese

Chop up onion and saute it with the minced garlic in olive oil; add in the chopped spinach; remove from heat and mix in the ricotta cheese and goat cheese.

• 4-5 zucchini (or roasted eggplant)

Slice up zucchini (or eggplant) and broil it in a flat pan in the oven in olive oil until it gets slightly brown on top.

be careful not to let it burn.

Cover bottom of 9 x 13 lasagna pan with a light coating of tomato sauce; top with ⅓ of the noodles; top with ⅓ of the tomato sauce; top with ½ of the cheese, onion and spinach mixture and ½ of zucchini (or eggplant); top with ⅓ of the mozzarella cheese.

Top with ⅓ of the noodles; top with ⅓ of the tomato sauce; top with remaining ½ of cheese, onion and spinach mixture and remaining ½ of zucchini (or eggplant); top with ⅓ of the mozzarella cheese;

• 1 grated parmesan cheese

Top with ⅓ of the noodles; top with remaining ⅓ of the tomato sauce; top with remaining ⅓ of the mozzarella cheese and sprinkle with fresh parmesan cheese.

Cover and bake for 1 hour at 350 °F; remove foil and heat for 5-10 minutes more.