Lasagna Casserole

Yes, I know my sis just posted a lasagna recipe recently, but here's another variation! I mean, who doesn't love lasagna? and who doesn't love a quick, easy meal? These recipes combine both, so give them both a try! The original recipe for this "casserole" added meat and onions to the sauce layer, but since I have a vegetarian in the house and the majority of my family does not care for onions, I made it without, and it was still delicious! This recipe can also be made in advance and frozen or refrigerated until ready to bake and serve. Next time, I think I might make a double batch, serve one right away, and freeze the other for later.

Ingredients:

• 16oz box rotini pasta
• 6 cups pasta sauce (your favorite jarred sauce or homemade recipe)
• 2 cups ricotta cheese
• 2 eggs
• 2 cups shredded mozzarella cheese

Directions:

1. Boil pasta according to directions on package.
2. Combine ricotta cheese, 2 eggs and 1 1/2 cups of shredded mozzarella.
3. Pour 1/3 of the pasta sauce in the bottom of a 9x13 baking dish.
4. Layer 1/2 of the rotini on top of the sauce.
5. Spread 1/2 of ricotta mixture over the pasta layer.
6. Repeat steps 3-5.
7. Top with remaining 1/3 of pasta sauce and 1/2 cup shredded mozarella.
8. Bake for 30 minutes at 350 degrees.