Cheater lasagna

In a recent conversation, Stanley invoked lasagna and drew some enthusiastic responses.  I make lasagna, and it's pretty good.  But if you're a lasagna purist, it's emphatically not real lasagna.  Even if you're into stuffed shells or cannelloni, it's not really those, either.  But it's relatively quick and easy, and it's good.  It's meatless, so it works for Fridays during Lent, too.   Here is the recipe:

Ingredients:

8 lasagna noodles

1 egg

1 16 oz. tub ricotta cheese

1 8 oz. package shredded mozzarella cheese

1 1/2 cups ground parmesan cheese (we buy the wedges and grind our own in a food processor)

1 clove garlic

1 Tbs finely chopped onion

1/8 tsp nutmeg

Black pepper to taste

1 jar pasta sauce (we like Mid's brand - it's a bit more seasoned, and the jar is a little bigger, than Ragu or Prego)

Directions:

1.  Preheat the oven to 350 degrees

2.  Cook the lasagna noodles according to the package directions.  Drain and rinse in cold water (because you'll need to be able to handle them)

3.  While the water is heating and the noodles are boiling, prepare the filling: in a large bowl, beat the egg slightly with a whisk or fork.  Add the ricotta cheese, half the package of mozzarella cheese and 3/4 cup parmesan cheese.  Add the onion.  Use a garlic press to add the clove of garlic.  Add the nutmeg and pepper.  Use a mixing spoon or your hands to combine it all until it's well-mixed and consistent.

4.  Prepare the pan: spray the bottom and sides of a 12 x 8 baking dish with cooking spray.  Pour half (or a bit less) the jar of sauce into the bottom of the pan, and spread it to coat the bottom evenly.

5.  Assemble the dish: cut each noodle in half (crosswise, not lengthwise).  One at a time, lay each half-noodle flat on a cutting board or similar flat surface.  Put a dollop of the filling (approx. 1/3 cup, but I just use a soup spoon) at one end of the half-noodle.  Roll up the half-noodle to form a tube shape, with the filling stuffed inside.  Place the tube, seam side down, in the baking dish, with the tube parallel to the sides of the baking dish (open sides of the tube facing the ends of the baking dish).  You'll do this 16 times, and will end up with a 4x4 grid of tubes filling the pan.

6.  Pour the remaining pasta sauce over the top, and spread it evenly over the tops of the tubes.  Sprinkle with the remaining parmesan cheese.

7.  Bake at 350 degrees for 40 minutes

8.  Remove the pan from the oven, and sprinkle the remaining mozzarella cheese over the top.  Return to the oven for 5 minutes or until mozzarella cheese is melty.  Enjoy!