Tonight we'll be having lasagna. It's a recipe that I've adapted to my own tastes from a Reader's Digest cookbook. (It really only has faint traces of the original...as in the lemon juice!)I love it, and I always make a huge pan so that we can eat it for the rest of the week.
This is my recipe (I modify almost everything I make!)
2 cans tomato sauce
1 small can tomato paste
lemon juice(2 Tbsps or so...)
1 container cottage cheese
1 egg (for binder)
1 c ricotta
1/2 c parmesan (Sometimes I don't bother with the ricotta or parmesan...I tend to save those for company!)
garlic (at least 3 cloves)
1 large spanish onion
2 cups sliced fresh mushrooms, saute until release juices
1 cup pepper (any colour!)
1 med zucchini (chopped)
squash.....basically chop any veggies that you like and add them!
Top with 3(at least) cups fresh spinach, cover and simmer until wilted (couple of minutes at most)-can use frozen though, and then just heat through!
Then, just layer! I add grated cheese to the top of every layer of sauce. Bake @ 350 for 1 hour.