Lasagna sheets

1. Boil Lasagna sheets until al dente. It will cook properly in the oven.

Prep

1. Preheat the oven to 400 degrees.

2. Add 2 Rao’s bottles to a pot + 1/2 cup water + red pepper flakes for desired spice & warm up while making white sauce.

3. Make double the white sauce recipe (add extra red pepper flakes): https://www.tankcookbook.com/pasta-sauces/whitesauce

4. Make the ricotta mixture:

   1. Sauté 3 cups of chopped spinach with a splash of lemon juice & red pepper flakes. Cook until excess water is gone. Let the spinach cool.

   2. Add it to 1-1.5 cups ricotta cheese, 1 tbsp crushed red pepper flakes, 1/2 tsp salt, optional (some shredded gruyere & fontina cheese)

5. Sauté mushrooms on high heat with a splash of lemon juice + 1 tbsp olive oil.

6. Cook until charred. Add in onions, minced garlic, & zucchini (half-moon shape)~ 2 tbsp olive oil.

Assemble

1. Take a 9.5 in x 13.5-inch pan & generously spray/oil the bottom/sides.

2. Add Rao’s to the bottom of the pan (~2 cups)

3. Layer 3 lasagna sheets to cover the bottom of the pan.

4. Add more Rao’s, white sauce, pasta water, & small scoops of the ricotta/spinach mixture, vegetables

   1. Spread the sauces to the corners of the pan to make sure everything cooks evenly.

   2. Light spread of shredded mozzarella every other layer

   3. A lot of sauce is needed to cook the store-bought noodles completely.

5. Repeat until the pan is full (3-4 layers).

6. Once all layers are added, add more shredded mozzarella & some Parmigiano Reggiano all the way to the corners.

7. Cover with foil & add to oven for 30 min.

   1. Check if the cheese has melted & if the noodles are soft & cooked.

   2. If not cooked, put It back in and check every 5 min.

8. Once cooked, remove foil & broil until cheese turns golden/brown.

9. Let It cool for 20 min so It cuts properly & serves with salad & bruschetta!!