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
- 4 cups fresh spinach
- optional: 2 tablespoons fresh basil, chopped
- 16 oz mozzarella, shredded
- 1 cup parmesan, 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.
One of my favs! I have some spinach left over too (too much actually). Gonna make this this week!!
Left over from what? (Look at me being all nosey, lol.) As always, thanks for the comment!
J&S
This recipe looks delish!
Thank you, Ariel!
J&S