Something this week made me crave spinach lasagna and before I even said anything, Jon asked if I could make him some lasagna. I just love it when we think alike.
This lasagna is super easy - it all started with the recipe on the back of the box. But I prefer spinach in my lasagna, so over the past couple of years I've adjusted it and made it my own.
What you'll need:
- Oven-ready lasagna noodles (I like Barilla or Ronzoni)
- 2 jars of tomato sauce (you'll use about 4-5 cups)
- 2 eggs
- 15 oz Ricotta cheese
- 1/4 grated Parmesan cheese
- 1 pack of frozen chopped spinach
- 2 cups Mozzarella cheese
- Some herbs, like Parsely and/or basil
Set aside. Grab a large (13 x 9 will do) pan and spray it with some oil or cooking spray. Next spread about 1 cup of tomato sauce to coat the bottom.
Personally, I don't like too much tomato sauce but you can adjust this to however much you want.
Now you'll want some noodles.
I like these. I also really like the ridged ones but our Stop & Shop doesn't carry them. Bummer.
Layer 4 uncooked sheets, about 1/3 of the ricotta mixture, 1 cup of mozzarella, and 1 cup of sauce
Layer 4 uncooked sheets, about 1/3 of the ricotta mixture, and a cup of sauce
Layer 4 uncooked sheets, about 1/3 of ricotta mixture, 1/2 cup mozzarella, and 1 cup of sauce
Layer 4 uncooked sheets, the remaining sauce, and remaining 1/2 cup mozzarella
If you want a little something extra, feel free to throw in some sweet peas or whatever else you have on hand. I'd put it toward the middle layers.
Cover the whole thing with foil and bake for about 45-50 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes.
Let stand 15 minutes before cutting.