Adversity Breeds Creativity

2 boxes of oven-ready lasagna noodles
2 big cans of crushed tomatoes

salt/pepper/chilis/basil/terragon/garlic/onions….olive oil.
*if you found dried basil leaves note that you’ll have to pull ‘em outta the sauce before you use it…otherwise you’ll make your belly icky.

med/large carrots
1 zucchini
1 eggplant aka poorman’s meat
1 colorful bellpepper
handful of mushrooms….feel free to add any other kinda veggie you like.

parmasan
asiago
ricotta
mozzerella and other favorite cheeses if you got a little extra

DO YOU HAVE A BIG ENOUGH CASSAROLE DISH?
IF NOT, YOU CAN BUY THOSE ALUMINUM ONE’S FOR ABOUT 2 BUCKS…PICK UP SOME TIN FOIL WHILE YOUR THERE…AND A BOTTLE OF WINE.

ok…so you’re in the kitchen.
open a window, poor your glass of wine, crank some tunes and turn that oven on to 375F …make sure you didn’t leave anything in the oven beforehand. better safe than stinky kitchen.

grate your cheese. put it in a bowl and hide it in the fridge. you will need it…and it’s too tempting to eat the cheese if it’s out on the counter…but do leave a chunk to nibble on with your vino.

open one can of crushed tomatoes and put in a pot…you’re gonna heat this shit up and add olive oile/ diced garlic/onions/terragon/basil/s&p/few chilis to taste…let it simmer.

clean and prep your veggies….i like to grate my carrot and zucchini…cooks better. but hey, to each their own.

give your lasagna dish a wipe with some olive oil and a couple of chilis. mmm.
now turn off that pot o’ sauce…grab a big spoon or ladel and your noodles.

we’re ready to go!

take a little ladel/big spoon of that simmering sauce and spread thin over the bottom of the dish. now, put down the noodles across the bottom.

you’re making a layer and you wanna make sure those noodles are going to be covered in enough sauce that they’ll cook all the way through but not soppy in a puddle… understand?

here’s your layer method:

sauce
noodles
eggplant
sauce
noodle
mushrooms
sauce
noodle
cheese
sauce … if you start running out of sauce break open that other can and mix it in with the rest of your simmering sauce. that’s why you bought 2!
noodle
zucchini
sauce
noodle
carrot
sauce
noodle
cheese
sauce
noodle
bell pepper
sauce
noodle
CHEESE TOPPING!!!
drizzle a little olive oil over the top to add a little more flavor.

now cover in foil and put your big ass lasagna in the oven…IF YOU’RE USING THAT ALUMINUM FOIL DISH, PUT A COOKIE SHEET UNDERNEATH FOR SUPPORT!

now wait.
clean your dishes while you’re waiting…put away the extra ingredeints (you can put extra veggies in with the sauce and freeze it all for your next pasta adventure)…drink some more wine. this is going to take about mmm 45-60 minutes….but check in 30. you might want to take the foil off and just let the bitch cook. i have a gas oven so my cooking time might vary from your electric oven time.

when you’ve browned your lasagna and you just can’t wait any longer…
turn off the oven and take out your masterpiece.
let it rest on the counter/stove top for another 20 minutes.

it’s gotta set otherwise it’ll fall apart. but if you don’t care, go nuts. enjoy.

AND IF YOU WANT TO ALTER THIS WITH MEAT…GO AHEAD. BUT MAKE SURE YOU PRE-COOK THE MEAT BEFORE YOU ADD IT TO THE SAUCE.

ENJOY!!! THIS SHOULD LAST ONE PERSON FOR A WEEK’S WORTH OF LUNCHES AND SNACKS WHEN YOU’RE HUNGRY

i usually make about 4 little 9″ square one’s and freeze ‘em for later or for unexpected drop-ins from mom. she taught me and now mine are better than hers.