I'm new and eager to find some tasty recipes---Marcella

[Guest guest]

Hi Marcella,

I have used store bought sauce and even cottage cheese instead of

ricotta cheese, and added shredded mozzarella cheese in making

lasagna. Some people probably frown on using cheese, but for me, a

beginner, it is hard to suddenly cook totally vegetarian without a

little cheese...check ingredients and see if you can find cheese which

is hormone free, such as Hiner's Amish cheeses found in many markets

especially in West Virginia and Ohio. I don't know where you live, so

you will have to do some investigating in the dairy or organic section

of your supermarket. I have never tried the soy cheeses so I can not

tell you how they melt and the flavor they have. Improvise and put in

or leave out what you want in your recipe.

 

Prego organic spaghetti sauce is a good choice for a store bought

sauce if you do not choose to make your own from ripe Roma tomatoes

and spices. Prepare the lasagna noodles according to package

directions. Prepare the type of dish you want to uses (a long glass

baking pan or small serving containers which you can cook and freeze

in). Begin with a layer of noodles (2-4 across the bottom depending

on your pan size or cut the noodles to fit the pan), a little sauce

spread thin, sauteed veggies in season (small yellow squash cut in

small slice or diced, small zucchini (prepared the same), onions,

garlic, or even mushrooms, sauteed in a skillet with a drizzle of

olive oil for a few minutes). Next add a bit of shredded cheese and

repeat the layers, ending with sauce and a bit cheese on the top.

Cook as directed for your recipe.

 

This is an easy dish and you will have some leftovers to share or

freeze and reheat on those hurry up days. I use a recipes only as

guidelines.

 

Mary Anne