Very Quick Lasagna

My lasagna definitely does the job on the days I don't feel like cooking. I have also discovered that it freezes exceptionally well and the ingredients are so cheap, why not make 2 or 3 for future dinners?

You will need...

a box of lasagna noodles (sometimes I like whole wheat, but the man doesn't, so it is up to you)

crushed tomatoes or canned tomato sauce

1 zucchini, diced

1 package mushrooms, sliced

2 red bell peppers, sliced

1 onion, diced

mozzarella cheese, shredded

grated Parmesan cheese

ricotta cheese (oddly, Beau hates this cheese! So i leave it out of mine)

fresh basil and oregano, chopped

butter or olive oil for cooking

in a large pot, boil your noodles, stirring to keep from sticking and then strain. Toss with butter or olive oil to keep them from sticking together and set aside.

Saute the mushrooms and onions with butter in a saute pan until just, soft. Set aside and saute the zucchini and red bell pepper until just soft. Now the fun part...

in a pan spread some tomato sauce so the noodles do not stick, and lay down your cooked noodles. On top of this add ricotta if you are using it, but if you do not like ricotta then layer some moz. cheese and lay another layer of noodles on top of it. Top this with some sauce, and then the veggies. Add one more layer of noodles, top with more sauce and then layer both cheeses on the top. Sprinkle with the herbs.

At this point you can either cover with saran wrap and freeze or bake in a 350 degree oven until the cheese is melted and everything looks delicious.

This is just my quick lasagna, but the great thing about this particular dish is its versatility! Swap out veggies for other veggies, add meat, or even use a white bechemal sauce instead of the red. The noodles are your canvas! and luckily, it is very hard to go wrong with layers of sauce, noodle and veggie.