But, boy, it tastes great :).
My challenge was to make a lasagne that involves no visible vegetables other than tomatoes, and still have it both tasty and healthy. Of course, we enjoyed it with a side of sauteed broccoli and cauliflower, and some really luscious and creamy lima beans.
12 whole wheat lasagne noodles, soaked in water for 10 minutes
1 container ricotta
4 organic eggs
170 g mozarella cheese, grated
100 g parmesan cheese, grated
4 cups simmered sauce, pureed
preheat the oven to 345
1. combine the ricotta with 4 beaten eggs. add in a pinch or two of sea salt and a little pepper. Throw in a little of the grated cheeses for fun
2. either use one large, 3 L rectangular glass pan, or 2 small square pans. Grease the pans lightly with coconut oil
3. if using square pans, cut the noodles in half so they are short enough
4. spoon a little sauce into the bottom of the pan
5. layer on three noodles side by side
6. spoon a little sauce on top of the noodles
7. spoon 1/3 of the cheese mixture on top of the noodles, and sort of flatten/spread it with a fork
8. layer the next three noodles side by side
9. repeat the sauce and the cheese mixture
10. repeat the noodles, the sauce, and the last of the cheese
11. finish with your last 3 noodles. Top with the last of the sauce, and top that with the grated mozarella and then the grated parmesan
12. bake covered for 45 minutes, and uncovered for the last 15, for a total of 1 hour.
13. alternatively, the pasta can be frozen before cooking, and then cooked from frozen at some point in the future. It can be handy to make two lasagnes in one go, and freeze on for next time.