As a mom, one-pot recipes are my thang! I want to take every component of a meal, throw them together and have my kids enjoy it. So lasagna naturally falls onto my dinner hit list. Here's an easy version that packs in a lot of ingredients but doesn't take all day.
^^ For the sauce, heat 1 tablespoon olive oil over medium high heat. Add in 1 1/2 cups sliced onions, cooking until transparent. Then add in 1 lb. Italian sausage, breaking it up and cooking until browned. Add 1 1/2 cups sliced mushrooms and continue to cook for approximately 3 minutes. Finally, stir in 36 ounces of pasta sauce and reduce heat to low.
^^ In a large pot, bring your water to a boil. Add 12 lasagna noodles and cook until al dente, approx 8 minutes. At that point, turn off the heat, drain the hot water and fill the pot with cold water. Allow the noodles to soak until you assemble the lasagna.
^^ For the cheese mix, whip together 16 ounces of part-skim ricotta and 1 large egg. Then stir in approx 1 cup defrosted spinach and 2 cups shredded mozzarella. Reserve 1/2 cup shredded Parmesan for the garnish.
^^ Coat the bottom of a 9x13 baking dish with a thin layer of your pasta sauce. Then lay down 3 lasagna noodles, skimming the water from them as you remove them from the pot. Spoon a layer of the cheese mix over the noodles, then cover with a layer of sauce. Repeat this process of noodles, cheese, sauce until your pan is full. Most recipes call for 9 lasagna noodles (or 3 layers of pasta) but I like to cook 12 noodles (creating 4 layers of pasta). Once your layers are complete, sprinkle Parmesan cheese and fresh, chopped basil over the top. Bake at 350 degrees for 1 hour. Allow to cool and enjoy!
P.S. you can customize lasagna to include or exclude any vegetables or proteins. Onions, mushrooms, spinach and Italian sausage are a favorite combo in our household and my kids eat it up without freaking over the veggies! :) Do you try to sneak any extra veggie into your recipe?