Recipe: Vegetarian Lasagna w/ white sauce

Lasagna is one of those dished that you don't really need a set recipe for.
The basic steps I follow are:
1. I like to use the dry precooked noodles (much less messy, but a little more costly) Just be sure not to put the noodles too close together they do expand during baking.
2. Grease or oil the pan and put a thin layer of sauce in before the first layer on noodles.(makes serving and clean up much easier)
3. I like to use a layer noodles, then meat or veges (your choice),a little sauce, then ricotta or cottage cheese/egg and parsley mixture,(for a 9x12 pan use 1 lb of cottage cheese/1 or 2 eggs and 1/4 to 1/2 c chopped fresh parsley), then a layer of coarse grated or thin sliced mozzarella cheese, then a little more sauce. Repeat layers until about 1 inch from the top of the pan ending with the mozzarella cheese layer, but before you put on the cheese, spoon on the sauce and shake the pan so everything settles and sauce fills all the pockets. Add the top layer of cheese, loosely cover and bake.

Now to the sauces: for red sauce used your favorite jar sauce. For white sauce use alfredo sauce from a jar (I like it mix it 1/2 and 1/2 with plain medium white sauce, straight from the jar it is a little to rich for me).

For the meat layers: mix hamburger and sweet ltalian sausage, browned and drained. A few slices of Canadian bacon tucked in makes an interesting touch.

For a vegetable lasgana: use whatever vegies you like (I like spinach-if using frozen,thaw and press out as much water as you can then mix with a little sauce,if using fresh, remove the stems, just lay out a layer 2 to 4 leaves thick depending on your tastes). Coarse grated carrots,this can be steamed if you like soft carrots. Corn is good frozen or canned, drained. Fresh tomato slices. Zucchini slices (not my favorite it gets too watery).