On the Menu:

My current favorite, easy, everybody-loves-even-the-toddler recipe:

Spinach Lasagna

1 egg
large container ricotta
box of frozen spinach, thawed and drained
package shredded italian blend cheeses
jar of favorite spagetti sauce
1/2 box no-bake lasagna noodles

Grease an 8x8 pan. Mix up egg, ricotta, spinach, and 1/2 cup shredded cheese. Spread spagetti sauce on bottom of pan, top with noodles in a single layer, followed by a layer of ricotta/spinach mixture. Repeat layers a couple times (until near top of pan - hey, you know how this lasagna business works!). Final layers should be noodles then sauce then top with shredded cheese.

Cover tightly with foil and cook for about 45 minutes at 350 (uncover last 5-10 minutes to brown cheese). Rest for a minute before cutting up and serving to some hungry folks (that's the lasagna that rests, not you...heck, you should rest, too).