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Use whichever kind of veggies and ground meat you’d like: beef, lamb, chicken, venison; mushrooms, green peppers, onions, broccoli, spinach. The great thing about lasagna is that you can make so many varieties with the same technique.

The lasagna, mid-assembly.

  • 2-3 recipes egg crepes
  • 3 cans Trader Joe’s tomato sauce
  • 2 lbs. ground meat
  • 1-2 tbs. oregano
  • 1 bay leaf
  • Ground pepper to taste
  • 16 oz. sliced baby bella mushrooms
  • 1 bag baby spinach
  • 1 16-oz. container ricotta cheese
  • 1 lb. shredded mozzarella cheese
  • 8 oz. grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 egg

Brown the ground meat in a large pan on medium heat. Season with oregano, bay leaf and pepper; mix in the mushrooms (or other vegetables) and 2.5 cans of the tomato sauce. Put the rest of the sauce in the bottom of a large lasagna pan, spread it evenly. You just need a thin coating, not a thick layer of sauce.

In a large bowl, mix the ricotta, half the mozarella, basil and egg.

Layer six egg crepes in the bottom of the lasagna pan. If using a 9 X 13 pan, you may only need four. Put small dots of the cheese mixture on top of the crepes, using half for one layer. Carefully spread the cheese with a fork, being cautious not to tear the crepes. Place half of the fresh baby spinach on top of the cheese layer. Place half of the meat-sauce mixture on top of the spinach. Shake 1/3 of the Parmesan cheese on top of the meat layer.

Repeat those layers with more crepes, the rest of the cheese, spinach and meat-sauce. End with a layer of crepes topped with the other half of the shredded mozzarella cheese and the last 1/3 of the Parmesan cheese.

Bake at 375 until bubbly and the cheese on top is starting to brown.

The lasagna may be a little watery, since there are no noodles to soak up excess moisture. Let the warm lasagna sit for about 10 minutes, then cut it and move the uneaten slices to separate containers for storage.