Sure thing!
First of all I use the no boil/oven ready lasagna noodles, 12 of them (8 ounces). I've also used whole wheat lasagna noodles and it's good that way too. I lightly grease a 9x13 baking dish and in the bottom of it put a thin layer of marinara sauce, then three noodles on top of that. Meanwhile, in a large bowl mix together one egg (lightly beaten), 12 ounces part-skim ricotta, 1 cup shredded part-skim mozzarella, a few tbsp grated parmesan, about 8 ounces frozen chopped spinach (thawed and drained) and a bit of salt and pepper. Also in a large skillet heat some olive oil on medium. When hot add a chopped small sweet onion, a few minced garlic cloves, about 4-6 ounces chopped fresh mushrooms and a good amount of grated carrot (I used to also add grated zucchini but DS is allergic to squash). Cook that for a bit (maybe 5 minutes or so) then add a jar of quality marinara sauce (25-28 ounces) plus herbs/spices that you want (I usually do dried oregano and fresh basil, as well as a bit more fresh ground pepper). Continue to cook for another 10 minutes or so then allow to cool some. Then on top of the noodles in the dish add 1/3 of the ricotta mixture, spreading well; then 1/4 of the sauce/veggie mixture. Layer on three more noodles and continue with the cheese mixture and sauce and continue that way; topping the final three noodles with the remaining sauce and then another cup of shredded mozzarella and sprinkle on more grated parmesan. Cook, covered in 350 degree oven for 45 minutes, uncover and cook 10-15 minutes more, until cheese is a bit browned and bubbly. Let stand for 10-15 minutes before cutting and serving. Freezes well too!
Course he normally loves it but refused it after 4-5 small bites tonight, having only another piece of raisin toast instead. Le sigh.
