You shouldn’t be afraid of making a nice lasagna when you have a craving. Sure it’s an obscene amount of food for just one (or two), but really: you can freeze some of it, or eat lasagna for a delicious leftover lunch for several days, or invite some pals to share it. For not much more than $10, you have a massive amount of food!
There are two kinds of noodle. There’s the kind you boil ahead of time, or the kind that cooks in the pan. There’s nothing wrong with going for the easy, cook-in-the-pan kind, but you’ll need more sauce and I find it can be a bit runny. Anyhow, tonight I cooked some spinach lasagna noodles for a nice veggie lasagna.
I layered tomato-based sauce (sauteed onions, yellow and orange pepper, a can of crushed tomatoes, s&p, oregano) with some frozen chopped spinach (boiled quickly in salted water with a half jar of pesto in there for yumminess) and ricotta cheese. You could also use cottage cheese, but oh! Ricotta! Then I covered the last layer with some slices of mozzarella, then popped the deal into the oven. I’m waiting for it now, but when the cheese is melted and a little golden, it’ll be done. You can vary the vegetables, or put a meat sauce instead of spinach. I just decided to go meatless tonight because I had a Teenburger for breakfast.
Impress your friends! Be the envy of the potluck! But do it!