Lasagna

This is not a quick dinner.  It has a lot of prep work, but it is oh so worth it!  I wrote this recipe in a different format.  I wrote down everything as I did it.  If you gather all of your ingredients, you should be able to work your way through the recipe and end with fantastic lasagna!

Ingredients:

2 cups spinach
2 cups ricotta cheese
2 eggs
2 cups broccoli
1 small zucchini
¼ pound sliced mushrooms
1 15oz can tomato sauce
2 pounds ground beef
½ onion
3 cloves garlic
1 pound mozzarella
½ pound Romano
½ pound parmesan (plus more for topping)
6 lasagna noodles

In separate bowl mix…

2 cups fresh spinach chopped
2 cups ricotta cheese (the smaller container is just under this amount, I use that)
2 eggs

Prep the Vegetables…

2 cups chopped broccoli
1 small zucchini sliced thinly (I found that my cheese slicer actually worked really well for getting the thin slices lengthwise of the zuchini)
1/4 pound sliced mushrooms
1 can tomato sauce (15 oz)

Make the Sauce…

2 pounds ground beef
½ onion chopped
3 cloves garlic chopped
1 jar of your favorite marinara sauce

Brown the ground beef, onion, and garlic together in a deep frying pan.  Mix in the sauce and remove from the heat.

Cheeses all shredded…

1 pound mozzarella
½ pound Romano
½ pound parmesan (plus more for topping)

Cook 6 lasagna noodles for 12 minutes.  Remove from water to cookie cooling rack.  Lay them out flat in a single layer.  If they are stacked, they will stick to eachother.

Assemble…

In a 10.5in x 11.75in x 2in baking pan pour just enough tomato sauce to cover the bottom.  Add remaining tomato sauce into the meat sauce.

Sprinkle with mozzarella cheese. 

Lay in 3 noodles spread evenly in pan.
Lay in a layer of mushrooms
Lay in the spinach and ricotta cheese mixture
Lay in a layer of zucchini slices
Lay in a layer of meat sauce
Cover in Romano cheese
Lay in 3 noodles spread evenly in pan
Lay in a layer of chopped broccoli
Lay in a layer of remaining meat sauce
Lay in a layer of remaining mozzarella cheese
Layer with parmesan cheese

Bake at 425* for approximately an hour, or until bubbly and lightly browned on top.  Let cool for a few minutes before cutting and serving.  Top with extra parmesan cheese.