1 box lasagna noodles, cooked and drained
2 cups farmer’s cheese
1 jar spaghetti sauce
2 (8 ounce) packages, shredded mozzarella
Mix together farmers cheese and eggs. Preheat oven to 350 degrees. In the bottom of a 9×13-inch pan, place a small layer of spaghetti sauce. Top with a layer of noodles, then ½ the farmer’s cheese mixture. Sprinkle about 4 ounces of mozzarella over this and then cover with spaghetti sauce. Add a layer of noodles. Top with the remaining farmers cheese and the remaining sauce. Cover with another layer of noodles and then the remaining mozzarella. Bake, uncovered, for 45 minutes.
Variations: For the more adventurous, sauté spinach and onions and mix with the farmer’s cheese. For the even more adventurous, other vegetables – particularly red peppers and mushrooms and can be sautéed and added as well.
Loved this recipe, so simple. Used the “no boil” lasagna noodles, prep so easy! Also, added a little pesto sauce to the tomato sauce, very good!