Queso Fresco Lasagna

An original recipe from the kitchen of Marianna

One bowl, one pan. Layer and bake. That's it.

First, a word about the ingredients: Queso fresco is a semi-soft Mexican cheese which melts only a little during cooking; therefore it adds an interesting texture and "chew" to this lasagna. It takes the place of the usual ricotta and mozzarella cheeses. I use Cacique brand which is usually available in stores that carry Mexican foods. Since the cheese melts so
little, an egg is used to bind the cheese together.

To add more texture, use a spaghetti sauce with something firm and chunky added, e.g., meat, olives or mushrooms. Barilla Black & Green Olive sauce is a good choice.

NOTE: If you use a 26-ounce jar of spaghetti sauce, use 1 cup sauce on bottom of pan and 3/4 cup on other layers.

1 (12 ounce) package queso fresco (Mexican cheese)
1 egg
1 (26- to 32-ounce jar spaghetti sauce
6 oven-ready no-boil lasagna noodles
1/2 cup grated Parmesan cheese

Coarsely crumble cheese into a bowl. Stir in egg. Oil (olive oil is good) or pan spray bottom and sides of an 8-inch square baking pan. Spread 1 cup spaghetti sauce over bottom of pan. Put 2 noodles on sauce, side by side, slightly overlapping if necessary. Scatter 1/3 of cheese mixture over noodles. Repeat using 1 cup sauce, 2 noodles, 1/3 cheese mixture. Repeat using 1 cup sauce, 2 noodles, 1/3 cheese mixture. Top with 1 c sauce. Sprinkle Parmesan over top.

Heat oven to 350 to 375 degrees F. Cover pan with lid or foil. Bake for about 45 to 50 minutes. Uncover and test to see if noodles are close to being done. Bake uncovered another 10 minutes or so. Let sit 15 minutes before serving.