Lasagna Jennifer Wilson
prep time: 01:30 cook time: 01:00 serves: 6 - 8 cost: $8.15+optional ingredients vegetarian (optional)
	I [Genevieve] must admit that I used to be a lasagna-impaired individual. Whenever I tried to make lasagna it would come out too cheesy or too dry or just plain inedible. Jennifer, on the other hand, has always made great lasagna. You could almost say she is an Olympic athlete in the field of lasagna making, whereas I couldn't even make a JV lasagna team. I finally had Jennifer coach me and am now pretty well on my way to a varsity letter.
your choice of ground beef, sausage, onions, spinach, mushrooms, green pepper, broccoli, zucchini, carrots 2-3 eggs 1 lb ricotta cheese 1/2 t nutmeg 1/4 c fresh parsley, chopped 1 lb lasagna noodles 4 c or 1 jar tomato sauce 1 lb shredded mozzarella cheese 1/2 c grated parmesan cheese 1/2 c grated romano cheese	Brown ground beef and/or sausage, drain, and set aside. Chop all vegetables into small pieces and set aside. Mix eggs, ricotta cheese, nutmeg, and parsley and set aside. Cook noodles in boiling water until rubbery (do not overcook; noodles should be slightly undercooked so they do not tear when handled). Spray the bottom of the dish with a thin coat of non-stick cooking spray for easier clean-up. Cover the bottom of the dish with a thin coat of sauce. Spread out 3-4 noodles to cover sauce. Spread a layer of cheeses on noodles (ricotta mixture, mozzarella, parmesan, and romano) Layer any vegetables or meat on top. Cover with sauce. Repeat sequence until pan is full, rotating each layer of noodles 90¡ each time. The last layer should be noodles covered with sauce and sprinkled with mozzarella, parmesan, and romano cheeses. Cover with tin foil and bake 1 hour in 350-400¡ oven or until middle is hot. Uncover and brown cheeses.
"Hey Stella, is that my football in the Lasagna?" Galileo