calzephyr | Mother-in--La-sagna

For years I've been hearing about my MIL's heavenly lasagna, yaddah yaddah yaddah, so I finally got the recipe! It turned out great, although I think I will use cottage cheese next time instead of ricotta - it really needed some saltiness.

10-15 Lasagna noodles, cooked according to package instructions

Filling:
2 eggs, beaten
2 dashes worchester sauce
2 dashes Louisiana hot sauce
1 tbsp basil
2 tsp parsely
1/4 tsp gr. pepper
2 small onions, chopped fine.
1 1/2 c. ricotta cheese or drained cottage cheese
2 packs frozen spinach, thawed

In a deep bowl, beat eggs lightly. Stir in spices and remaining ingredients, mixing well. Set aside.

Sauce:
1 large jar/can (about 750ml) spicy spaggetti sauce
1 can tomato paste
2 dashes hot sauce

Mix above together in a bowl and set aside.

Garnish:
1 med block mozzarella cheese, sliced thin (I shredded it)
1/2 cup grated Parmesan cheese

Assemble:
Spread a thin layer of sauce on bottom of a 9 x 13" metal pan.

Cover with 5 noodles lengthwise.

Spread 1/2 the filling evenly over noodles.

Cover with about 1/3 sauce & arrange 1/3 mozzarella slices over

Sprinkle with 1/3 parmesian cheese

Repeat above for second layer & top with remaining 5 noodles

Spread remaining sauce over, lay remaining mozzarella over, finish, sprinkling remaining Parmesan cheese over top.

Cover pan with foil and bake in preheated 350 F oven 45 min.

Remove foil and let stand 5 min before slicing.

Serve with salad & buns.