Here’s my approach to cooking: I left a client meeting this afternoon and drove down the main road toward the house. The supermarket rose on the horizon, but if I stayed on the road, I would beat the rush hour traffic. My mind’s eye explored the fridge and I recalled the leftover jalapeno cheese sausage. My mind then scanned the pantry, where a half-package of no-boil lasagna sheets awaited. For the filling, I knew we had ricotta and parmesan cheese. The fridge also contained a half bag of spinach. Apparently, the fridge already held all the answers. Well, at least it told me what to make for dinner: lasagna.
For the tomato sauce, my from scratch recipe is really fast: sauté in olive oil a few cloves of freshly chopped garlic with about 1/3 of a cup diced sweet onion. Once golden, add a big can of plum tomatoes (28 oz.). Season with salt and pepper, and simmer for about 20 minutes. In the meantime, I diced the two links of leftover sausage. Then, I mixed 15 oz. of ricotta cheese in a bowl with one egg. To prepare the spinach, I put it on a microwave safe cooking plate and chopped it up with a chef’s knife. I covered it with a couple of wet paper towels and nuked it for three minutes. Now, it was assembly time. While the oven preheated to 375 degrees, I greased a casserole dish with canola spray. Here’s the order: ladle some tomato sauce on the bottom. Lay down lasagna sheets to cover the bottom. Use a spatula to spread a third of the ricotta mixture down. Sprinkle on diced sausage. Spread over that with spinach. Ladle on more tomato sauce. Repeat that series once more. Finally, cover with lasagna sheets and ladle that top with tomato sauce. Sprinkle top with ample amounts of chopped fresh parsley. Lastly, grate parmesan cheese over as the finishing touch. Bake 25 minutes, then let rest for 15 minutes on the stovetop. How easy was that?