This is pretty darn easy, though a little more complex than the butternut squash lasagna, because in this case, you’ve gotta make the sauce yourself. But it’s still pretty darn easy. And (as the folks who had dinner here last night can attest) super tasty, to boot.
3 cans of diced tomatoes or tomato sauce (or equivalent fresh tomatoes)
15 cloves of garlic, crushed
1/2 tsp thyme
1 tsp rosemary
1/2 tsp rubbed sage
1/2 tsp crushed red pepper
1 tsp salt
2 tbsp olive oil
-Put everything in a pot, and simmer for an hour or so. Stir occasionally to keep anything from sticking. When the sauce has cooked down a bit, put it in the blender and blend until smooth (be careful about sauce explosions – do a little bit at a time!)
12 lasagna noodles (don’t use the no-boil kind, they suck)
2.5 c shredded mozzarella cheese
1 c shredded romano cheese
6 oz of cheap bleu cheese crumbles
Fresh or frozen spinach
Cook the noodles. Put some sauce in the bottom of a 13×9 baking pan, then layer the noodles, sauce, spinach, and cheese. Save a little sauce and cheese for the top.
Cover with aluminum foil and bake at 400 deg for 35 minutes. Then take the foil off and keep baking (raise the temp to 450) for another 15-20 minutes, or until the cheese browns a bit on the top. Allow to cook for 15 minutes, serve and consume.