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Ingredients
- Â Â One box of no-bake lasagna noodles (Barilla).
- Â Â One jar of 28 ounce. Spaghetti sauce of your choice
- Â Â One, 1 pound bag of frzn mixed veggies (Peas, carrots and green beans are good)
Directions
- Two, 15 ounce containers of Ricotta cheese, Plain or possibly herbed One bag (2 c.) of Mixed cheese, or possibly cheddar, what ever you like best Grated Parmesan for top if wanted
- Preheat oven to 350. Take a 13 x 9" casserole dish and add in 1/3 of the spaghetti sauce with 1/2 c. of water, mix. Then one layer of no-bake noodles (I usually do two rows of 4 and one of 3, whatever fits) Then 1/3 of the Ricotta, spread over noodles Then another 1/3 of spaghetti sauce and add in 1/2 c. of water again to it (you can mix the two in a c. before hand for more even distribution) Then add in 1/2 of the bag of frzn veggies, spread proportionately Then add in another layer of no-bake noodles Then add in another 1/3 of ricotta cheese At this point I add in my own spices if I want, garlic pwdr, onion salt, basil, oregano, etc. Then add in the rest of the spaghetti sauce with 1/2 c. of water added. Then add in the other 1/2 bag of veggies Then add in one more layer of noodles The rest of Ricotta cheese Then top with mixed or possibly cheddar shredded cheese Cover tightly with Foil and bake for 60 minutes or possibly till bubbly. The pan will be very heavy and full.
- (The water added to the sauce is what helps cook the noodles, it all cooks in and is really great even for leftovers. It sounds complex, but it's really just layering about 3 times for all things except veggies.)
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