A kitchen-creative day: In love with lasagna

I love when the burst of creativity that goes into a new recipe is rewarded with success. Homemade, tasty and healthy is always a winning combination. Frozen dinners, although quick, never taste quite normal. What exactly goes into them? There is always a hidden ingredient or two, and the overall meal is bland, greasy and hardly healthy.

Homemade lasagna:

8 oz of dry lasagna noodle sheets
1 jar of tomato and basil pasta sauce
Olive oil
6-8 oz shredded mozzarella cheese
Dill weed

  1. Break each sheet of noodles in half, and drop the stack in boiling water. Cook only until 2/3 done. Drain noodles, and rinse with cold water.
  2. Pre-heat oven to 350 degrees F.
  3. In a 1.5 quart glass loaf dish, fill the bottom with 1/2 inch of pasta sauce. Drizzle olive oil on top, and shake on several spices. Top with a medium layer of shredded cheese.
  4. Place the lasagna sheets on top, using 4 staggered sheets per layer. 
  5. Spread on another layer of sauce, olive oil, spices and cheese.
  6. Place the next layer of lasagna sheets on top.
  7. Repeat this pattern until you run out of sheets.
  8. On the very top, place a thin layer of wet ingredients, and top with a thin layer of cheese.
  9. Place on middle rack, and cook for 35-40 minutes.
  10. Let stand 5-10 minutes. 
Cook up a healthy meal, and fuel your body for triumph.

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