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Click through for the detailed recipe 🙂

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Ingredients:

  • 15 oz part-skim ricotta
  • 2 eggs
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 32-64 oz pasta sauce, depending upon how saucy you like your lasagna
  • 1 package no-boil lasagna noodles
  • 8 oz (4 cups) fresh spinach
  • 2 tablespoons fresh basil, chopped
  • 16 oz mozzarella, shredded
  • 1 cup parmesan, grated or shredded

  • Preheat oven to 375 degrees.
  • In a small bowl, mix together ricotta, eggs, salt, and pepper.

  • Generously oil a 13″ x 9″ baking dish with extra virgin olive oil.
  • Spread 1/4 cup pasta sauce on bottom of pan, and layer with no-boil lasagna noodles.
  • Top with 1/2 the ricotta mixture, 2 cups spinach, 1 tablespoon chopped basil, and desired amount of sauce.
  • Sprinkle 1/3 of the mozzarella and 1/2 cup parmesan over sauce.

  • Add another layer of noodles, ricotta mixture, spinach, basil, sauce, mozzarella, and parmesan.
  • Top with a layer of noodles, sauce, and remaining mozzarella.

  • Cover dish with aluminum foil, and bake for about 35 minutes.
  • Remove foil, and bake until cheese is at desired level of brownness.
  • Let stand for 5 minutes or so before cutting.

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