Easy Lasagna Recipe:

Lasagna Meat Sauce:

Simmer well-browned, 98% lean, drained, organic, ground chorizo sausage, mild, with Newman's Own Sockarooni, pasta sauce in a crock pot. Add 3 cups of dried, rinsed, cremini, porcini mushrooms in, per 10 cups of sauce. In the last hour, add in minced, fresh shallots, garlic, and dried Mexican spices from Penzey's Spices in Boulder, Colorado.

Lasagna Noodles:

Get the fresh, refrigerated, lasagna noodles.

Alternate every layer of lasagna noodles with organic slices of fresh zucchini, washed, peeled rinsed a second time, then mandolin-sliced into even, horizontal layers, 1/4" thick.

Use a deep-dish, non-stick pan, and triple-cream, cow's brie cheese, rinds removed for top layer.

Finely-shredded, smoked gouda cheese (reduced-fat, organic, pasteurized) can be added to every other layer.

Four cups of reduced-fat, ricotta cheese mixed with two, large, organic, fresh eggs, and Mexican spices should be mixed together well, for every other layer (with the zucchini slices raw fresh).