Lazy Lasagna the recipe has been doubled to MAKE TWO PANS.

Shopping List: Bake 350 for 45 min + 15 min. Serves 10-12

(16) Lasagna noodles

8 cups spaghetti sauce, garden variety or mushroom (add meat if you want to)

4 cups shredded mozzarella cheese

1/2 cup grated parmesan cheese

TWO disposable, 9x13 baking pan (This way you can leave any leftovers for use next day.)

FILLING:

2 containers, 15 ounces each, of ricotta cheese

1/2 cup grated parmesan cheese

4 tsp. dried Italian herbs

(1) To make the filling: combine all filling ingredients in large bowl, stir to mix well set aside.

(2) Coat baking pan with nonstick cooking spray

(3) Spoon 1cup sauce over bottom of pan.

(4) Layer 4 of the cooked noodles on bottom of pan, arranging 3 of the noodles lengthwise and 1 noodle crosswise.

(5) Top noodles with one fourth filling mix

(6) Add ¾ cup mozzarella

(7) Add 1 ½ cups sauce

(8) Repeat the layers (Steps 4 - 7)

(9) Top with remaining ½ cup mozzarella cheese

(10) Cover pan with foil and bake at 350 for 45 minutes

(11) Remove foil and bake for 15 minutes or until bubbly

(12) Let sit for 5 minutes before serving.

It is best to purchase disposable aluminum pans for the casseroles and salads This way, if there is any food left over it can be refrigerated to be eaten the next day. I have been assured that the leftovers will be eaten.

If some casseroles arrive in glass or regular baking pans, serve them first so that the pans can be taken home.