Sometimes it's best to keep things simple. In this case I am talking about lasagna. My children love it but do not want lots of pieces of vegetables in it, so I decided to make the simplest lasagna I could, with the simplest tomato sauce while still ensuring they were both nutritious. The result was a delicious meal everyone loved. If your family can handle some extra vegetables in their lasagna feel free to add them. This lasagna does not cost a lot to make, and I froze all the leftovers which left me enough to make a second smaller lasagna the following week. Freeze leftover sauce and noodles separately and defrost before using. Leftovers make enough for an 8x8 lasagna.
Preheat oven to 375. Spray a 9x11 baking dish with nonstick spray.
Place a heaping tablespoon of Cheap and Cheerful Tomato sauce in the bottom of the pan. There should be enough sauce to lightly cover the entire bottom.
Lay 3 cooked lasagna noodles side by side lengthwise so entire bottom of dish is covered. It is okay if noodles are broken and pieced back to together, or if noodle is too long and goes up the edge a little.
Lightly drop little spoonfuls of ricotta throughout each noodle. If you and your family like a lot of ricotta than feel free to place more. I used it sparingly.
Cover with a few tablespoons of tomato sauce so ricotta and noodles are covered. Top with slices of mozzarella so entire surface is covered.
Repeat layers of noodles, ricotta, sauce and mozzarella so there are three layers of noodles in total, end with mozzarella cheese.
Cover with with tinfoil and bake for 40 minutes. Allow to sit for five minutes before serving.
Serves 5-6 people