Lasagne, which is the actual name of the wide-shaped pasta and is probably one of the oldest types of pasta. Typically, the dish is layered with several sheets of these wide noodles with a filling of meat, cheese, veggies and sauce. I've made it several times in this manner and even in roll-ups, but this version goes together so quickly that it's my "go-to" dish when I'm busy.
6 sheets of Lasagne
1-32 oz. jar of marinara sauce (I love Raos!)
1-14oz pkg of veggie sausage, ground turkey, or sausage
1-8 oz carton of Whole-Milk Ricotta Cheese
1 cup grated Mozzarella or Fontina Cheese
1/2 cup grated Parmesan Cheese
1 cup chopped spinach (I used frozen, about 1/2 of a 10oz pkg)--you don't need to squeeze out excess moisture because it's beneficial for cooking the lasagne noodles!
Or 1 Zucchini, grated
To begin, brown the meat of your choice in about 2-3 T olive oil in a 12-inch/2-inch high sauce pan. Remove to a small dish.
Next, start layering:
Add 1/3 of the jar of the marinara sauce to the pan, then take 3 of the lasagne noodles and break in 2-inch pieces.
Then, 1/2 of the sausage and 1/2 of the spinach.