I made this with the “no boil” pasta that’s been in the cupboard for a spell. It works pretty well, nothing you will brag about to your mother but it’s not a bad thing.The noodles are thin, and they don’t bulk up too much more. They don’t give the kind of body that the regular noodles do. Damned easy to layer them into the dish.Here’s a little better angle on the layers.
Nothing special about the recipe, ricotta and mozzarella with an egg and chopped spinach for the cheese layer. The sauce was my awesome sauce with my own Italian sausage. That thick top layer of cheese is about half and half provolone and mozzarella. I expect this will be better tomorrow.