Nishant’s Mom Lasagna

This recipe serves 2.

1. Dice and sauté plus steam in olive oil: zucchini (yellow or green) – can be replaced with another vegetable or two (e.g. brown mushroom, spinach)

2. Cook till soft but retains crunch – remember its going to be baked for another 40 mins

3. Salt mildly (the pasta sauce usually has salt too)

4. Add pasta sauce and bring to a slight simmer. Pasta sauces come in varying quality. You generally want made out of whole tomatoes rather than tomato puree/paste which tend to be more acidic.

5. Preheat oven to 360 F (that’s the angle of a full circle – auspicious)

6. Mix 2-3 table spoons ricotta cheese with a whole egg

7. Massage the inside of your baking tray with some olive oil (I use a 4 in x 10 in glass tray about 3 in deep)

8. Standby with that oven ready lasagna sheets or boil sheets if they need boiling

9. Lay down some of that pasta sauce and vegetable mix (just a bit to wet the bottom of the tray).

10. Lay down a layer of lasagna sheet

11. Apply some of the ricotta-egg mix and some mozzarella (shredded or whole cut) – we will have another 2 layer of this

12. Lay down a layer of lasagna sheet

13. Apply of the pasta sauce vegetable mix – we will have another 1 layer of this

14. Repeat. The top layer will be a mix of small quantities of both fillings and mozzarella cheese.

15. Top with some parmesan cheese.

16. Cover with aluminum foil loosely and bake for 30 mins.

17. Remove foil and bake for another 15 mins.

18. Remove from oven, let cool, and serve topped with pepper and Italian herbs.