The most basic lasagna

Five ingredients--who knewlasagna could be so easy?

July 7, 2011 14:26
Spinich lasagne

Spinich lasagne 311. (photo credit: Kfir Harrabi)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief

UPGRADE YOUR JPOST EXPERIENCE FOR 5$ PER MONTH Show me later Don't show it again


1 box lasagna noodles, cooked and drained
2 cups farmer’s cheese
2 eggs
1 jar spaghetti sauce
2 (8 ounce) packages, shredded mozzarella

Be the first to know - Join our Facebook page.

1. Mix together farmers cheese and eggs. Preheat oven to 350 degrees.

2. In the bottom of a 9×13-inch pan, place a small layer of spaghetti sauce. Top with a layer of noodles, then ½ the farmer’s cheese mixture.

3. Sprinkle about 4 ounces of mozzarella over this and then cover with spaghetti sauce. Add a layer of noodles.

4. Top with the remaining farmers cheese and the remaining sauce. Cover with another layer of noodles and then the remaining mozzarella. Bake, uncovered, for 45 minutes.

Variations: For the more adventurous, sauté spinach and onions and mix with the farmer’s cheese. For the even more adventurous, other vegetables--particularly red peppers and mushrooms--can be sautéed and added as well.

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it