Spinach Layers with Ricotta (Print Version)
# Ingredients:
→ Pasta
01 -
12 flat lasagna sheets (no-boil type or pre-cooked)
→ Cheese & Dairy
02 -
2 cups soft ricotta
03 -
2 cups shredded mozzarella
04 -
½ cup grated Parmesan
05 -
2 big eggs
→ Vegetables
06 -
2 cups cooked and drained fresh spinach (or 1 cup defrosted and squeezed frozen spinach)
→ Sauce
07 -
3 cups tomato sauce
→ Seasonings
08 -
1 teaspoon powdered garlic
09 -
1 teaspoon dried onion
10 -
1 teaspoon herbs from Italy
11 -
½ teaspoon table salt
12 -
¼ teaspoon ground black pepper
→ Optional Add-Ons
13 -
½ pound cooked ground beef, turkey or chicken
14 -
1 cup cooked mushrooms or sliced zucchini
# Instructions:
01 -
For fresh spinach, cook it in a skillet till soft, drain and chop it up. If using frozen, make sure it's completely thawed and squeeze out all the water.
02 -
Put ricotta, eggs, Parmesan, and all seasonings in a big bowl and stir them together. Add your cooked spinach and mix it all up.
03 -
Put a little sauce on the bottom of your pan first. Then add noodles, cheese mix, mozzarella, and more sauce. Keep going with these layers and finish with noodles, sauce, and lots of mozzarella and Parmesan on top.
04 -
Cover with foil and pop it in the oven at 190°C for about 25 minutes. Then take the foil off and cook another 15-20 minutes until the cheese gets bubbly and golden on top.
05 -
Don't cut into it right away. Let it sit for 10 minutes so it doesn't fall apart when you serve it.
# Notes:
01 -
Always give your lasagna some cooling time after taking it out of the oven so it doesn't turn into a sloppy mess.
02 -
If you're using normal lasagna noodles instead of the no-boil kind, you'll need to cook them first following what the package says.