No Parm, no foul
Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin. Every day this week, we’ll be bringing you a large-format dish that's perfect for a potluck. Today, video producerMy mom’s lasagna is the quintessential comfort food. It was there after long school days, grueling lacrosse practices, and at nearly every family gathering. Everyone loved it.
I remember calling her up the first time my 12 roommates and I were going to host a potluck at our college house, panicking at the thought of having to feed all of our roommates and the friends we’d invited. The simplicity of her recipe calmed me down immediately. Since a lot of my friends were vegetarian, we decided to sub out the ground beef in favor of some sautéed spinach and onions.
Open the can of whole tomatoes and have some fun crushing them by hand in a big bowl. Add excess tomato juice to the bowl followed by your favorite sauce and stir together with a ladle. Now your noodles are probably ready. Drain and rinse with cool water to stop the cooking and so you don’t burn yourself while layering the lasagna later.
Now comes the fun part. Gather the skillet of spinach, the bowl of tomatoey goodness, the colander of noodles, and those important bags of cheese. First,of the pan to keep the noodles from sticking. Then lay down the first level of noodles. Add the spinach, some more sauce, and sprinkle a mix of both cheddar and mozz across your pan. Repeat as many times as you can fit. When you’ve run out of space, top with a final layer of noodles and enough sauce to ensure the noodles are covered.
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