Quick Vegetarian Lasagna
2 boxes no cook lasagna noodles
2 jars spaghetti sauce
1 pound mozzarella cheese
2- 10 ounce containers ricotta or cottage cheese
fresh or frozen spinach, broccoli, zucchini (any combo you like)
fresh or powdered garlic
Spread a layer of sauce on the bottom 2 casserole dishes, then a layer of noodles. Then spread on some ricotta or cottage cheese. Add a layer of veggies. Continue adding in that order till the dish is full. Pour remaining sauce on top and sprinkle with garlic and Italian seasoning. Pour about 2 cups of water in the side of the dish. Cover with foil and bake at 350 degrees for an hour.
Remove from the oven and poke the noodles to be sure they are done. If they aren't, bake a bit longer. If they are sprinkle with 1/2 pound mozzarella cheese per dish and return to the oven for a few minutes until the cheese is melted. Do not re-cover with the foil. Sprinkle more Italian seasoning if you wish.
Let cool for at least 15 minutes before you cut it, trust me it makes it so much easier!
If you do not need 2 pans of lasagna freeze one to use later or cut this recipe in half. This is a favorite at church potlucks.