Prepare spaghetti sauce from previous post. For lasagna, I usually 1-1/2 the recipe except the meat, just use 1 lb.
9 lasagna noodles
1 15-oz carton ricotta cheese
2-3 c. mozzerella cheese, shredded (or more)
1/2 c. parmesan cheese
1 egg
1 handful fresh baby spinach, chopped fine
Prepare spaghetti sauce and let simmer while preparing the rest of meal. Cook lasagna noodles according to package. Remove noodles carefully, place on a sheet of aluminum foil until ready to use. Combine ricotta, mozzerella and parmesan cheese in large bowl. Add 1 egg and baby spinach and mix thoroughly. Place a ladle of sauce in bottom of 9 x 13 pan to prevent 1st layer of noodles from sticking. Then place 3 lasagna noodles. Place spoonfuls of cheese mixtures on top of noodles using 1/3 of the mixture. Since the mixture is thick you may want to put smaller chunks all over and then use fingers or spoon to pat them flat on the noodle. Ladle sauce on top of the cheese mixture. Then 3 more noodles, more cheese mixture, more sauce. Then 3 more noodles, the rest of the cheese and top with sauce. Bake covered at 350F for 45 minutes. Let stand for about 10 minutes before serving. Serve with hot fresh garlic bread, green salad and/or steamed vegetables.
Prepare spaghetti sauce and let simmer while preparing the rest of meal. Cook lasagna noodles according to package. Remove noodles carefully, place on a sheet of aluminum foil until ready to use. Combine ricotta, mozzerella and parmesan cheese in large bowl. Add 1 egg and baby spinach and mix thoroughly. Place a ladle of sauce in bottom of 9 x 13 pan to prevent 1st layer of noodles from sticking. Then place 3 lasagna noodles. Place spoonfuls of cheese mixtures on top of noodles using 1/3 of the mixture. Since the mixture is thick you may want to put smaller chunks all over and then use fingers or spoon to pat them flat on the noodle. Ladle sauce on top of the cheese mixture. Then 3 more noodles, more cheese mixture, more sauce. Then 3 more noodles, the rest of the cheese and top with sauce. Bake covered at 350F for 45 minutes. Let stand for about 10 minutes before serving. Serve with hot fresh garlic bread, green salad and/or steamed vegetables.
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