No-mush lasagna
Though I am an enormous fan of cheese, I never liked the goopy cheesy layers of traditional lasagna, so I made up my own version.
- 12-14 lasagna noodles
- 1 large tomato, sliced thin
- fresh spinach, sliced into bite-sized pieces
- swiss chard, cut small and sauteed in olive oil, diced onions and garlic
- tomato sauce
- Parmesan cheese
- mozzarella, shredded or sliced
- mushrooms, peppers, or any other veggie you’ve got around,
- optional–ground turkey or meat
- Boil noodles according to package directions.
- Start with a layer of noodles. Cover noodles with thinly sliced tomatoes. Sprinkle with salt.
- Cover tomatoes with spinach, dollop entire layer with sauce (to taste) then sprinkle with cheese, (also to taste.)
- Layer with noodles, repeat. I usually do a different veggie on each layer, ending with noodles and topped with cheese.
- Bake at 350°for about 30 minutes, or until cheese on top is bubbly and inside is piping hot.