lasagne

I have repeatedly found, checked (by experiment), stopped believing, and then re-checked (by more experiments) the obvious and yet completely unknown fact that you don't have to pre-boil lasagne noodles before making a lasagne in the oven! Here's my dumb recipe, which sure ain't rocket science:

Fill an oven-proof pan with various layers. For this one, I did a bottom layer of chopped onions and carrots, olive oil and a tiny bit of crushed tomatoes, then a layer of raw, rigid noodles, then a layer of crushed tomato with some cheese, then noodles, then an enormous layer of raw baby spinach with some hard cheese, then noodles, then a layer of tomato and cheese, then a layer of noodles, and then a top layer of tomato, mozzarella, and hard cheese. It was mounded up in the pan like this:

After one hour in a 400 F (200 C) oven, it looked like this:

All noodles cooked. Adjustments for next time: Put more cheese in the layers; add garlic to the bottom layer; salt and pepper each layer. Remember: Pre-boiling is for suckers. And no, I didn't use the "pre-boiled" or "oven-ready" noodles either (those are fine though, I hate to admit).