Rustic Lasagna

~ Mary ~

Everyone loves lasagna!  I made this one over the holidays and it was truly a gift that kept on giving.  The recipe below is for a 9×13 pan, but if you have a turkey roasting pan, you may want to add an extra layer, or two.  What I absolutely love is that there is no need to boil your pasta, there’s plenty of moisture in the layers, and it bakes long enough that they turn nice and soft in the process.

Rustic Lasagna
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1. Spray 9×13 pan with Pam and spread:
           1 Cup of this Marinara or your favorite Sauce

2. Layer the following
           3 RAW Lasagna Noodles
           1 Cup Marinara Sauce
           1 Cup Ricotta Cheese
           1 Cup Frozen Chopped Spinach
           1 Cup Artichokes
3. Layer the following
           3 RAW Lasagna Noodles
           1 Cup Marinara Sauce
           1 Cup Ricotta Cheese
           1 Cup Sliced Mushrooms
           1 Cup Kielbasa Sausage sliced
4. Top with:
           3 Raw Lasagna Noodles
           1 Cup Marinara Sauce
           2 Cups Shredded Mozzarella
Heat Oven to 350º
Bake covered for 1 hour and 15 minutes, then uncover.
If your pan doesn’t have a lid use tin foil making sure to spray underneath with cooking spray AND WRAP TIGHTLY!
Bake an additional 15 – 20 minutes until top is golden.
Let stand 10 minutes before slicing.