Expat Lasagna
Lasagna has layers to its recipe — both literally and figuratively, haha. It feels a little daunting (and it totally can be with all the elements), but my hope is that with these simple instructions, you’ll find it a little less difficult. As you host and enjoy foods from your home culture, may this expat lasagna become one that your friends and family are wowed by — one time, I even had a friend not believe me that it included no beef! From my expat kitchen to yours—
Expat Lasagna
40 minutes - serves 6-8
1 recipe Instant Pot Expat Spaghetti Sauce
1 package of lasagna noodles, cooked
1 recipe of 2 Ingredient Ricotta Cheese
1 egg
1 tbs oregano
2 cups mozarella cheese
Preheat oven to convection 195 degrees celsius.
Add ricotta, egg, oregano, and salt (about 1 tsp) to your mixee/blender and blend on high until there are no more lumps.
Starting with 1 cup of spaghetti sauce in the bottom of your pan, alternately layer sauce, noo- dles, and cheese in a 9x13 pan, ending with spaghetti sauce.
Top with mozarella cheese and bake in oven for 30 minutes until cheese is melted and bubbly. Serve warm and enjoy!