Cheese and vegi lasagna

Lasgna is like pizza, it's not so much a recipe as a lot of options. Still, a recipe is a helpful way to start and once you find a recipe that works, experimenting goes better. This is the one we start with. Most of the ingredients are "bare minimums" and seem thin when spread out in a 13 by 9 inch pan, but get generous and the pan quickly overflows, so add with caution. This recipe also calls for pre-cooking the lasagna noodles. Some recipes say that precooking is unnecessary and they provide a lot of liquid, but I've never been able to get such recipes to cook the pasta evenly without making a fairly soupy mess. This recipe will create a more solid, cut-able lasagna. Other large pastas can be used but the results will be a cassarole and will probably need to be spooned out to serve.

In a very large pot, bring about 6 cups of water to boiling.

Prepare baking pan by spraying it lightly and spreading a couple of tablespoons of tomato sauce in the bottom. We rarely use more than the smallest can of tomato sauce so more often just use leftover spaghetti sauce.

In boiling water, place lasagna noodles one at a time, return water to boiling, then turn down to medium heat, just enough to keep it boiling. Cook about 10 minutes. Noodles should still be somwhat firm for handling. Rinse with cold water to cool to allow handling with hands.

Cheese filling
20-24 oz ricotta
1/4 c. parmesan
up to 1/2 c. cream cheese or cottage sheese, softened, if desired
1 egg, lightly beaten
1 t. allspice
Mix all ingredients

Vegetables
one head broccoli, chopped
two green or yellow squash or zucchini, sliced or diced (can be replaced with an additional can or bag of spinach)
1 onion, diced
1 can or 1 bag frozen spinach
canned or fresh mushrooms if desired
herbs if desired such as: basil, oregano, tarragon, garlic

Put about five lasagna noodles in the bottom of the pan, reserve four or five more for the top and divide the rest for two layers. Divide the cheese in thirds and smooth over the pasta. For each layer, evenly spread one or two of the vegetables, and herbs if desired. Top the final layer of pasta with a couple more tablespoons of sauce and sprinkle with a gererous layer of shredded cheese (such as cheddar or colby and mozerella)

From top to bottom:

Topping cheese
tomato sauce
pasta
spinach with basil or pesto
cheese filling
pasta
squash and onions
cheese filling
pasta
chopped broccoli with oregano
cheese filling
pasta
tomato sauce

Cover with foil and bake about 45 degrees at 375-400 degrees. Remove foil and continue baking until cheese starts to get toasty and vegetables are done. If liquidy, bake another five to 10 minutes. To serve, use two firm spatulas. USe one to cut around the pan and slice. Hold that one in place and scoop under the pasta with the other aiming toward the base of the first spatula. Lift with both and quickly move to plate.