There's something about Italian food that makes my heart sing. It's fabulous. Truly. But sometimes I'm in the mood for something other than spaghetti or traditional lasagna. This Spinach and Cheese Lasagna was the perfect solution. It's full of spinach and delicious cheeses... what more could you ask for? And the no-boil lasagna noodles equals fewer steps involved.
Babe declared that it was the best dinner he has had in a long time. I take that as a huge compliment! Make this lasagna for your family this weekend-- you won't regret it.
Spinach and Cheese Lasagna
2 cups ricotta cheese
1 cup shredded mozzarella cheese, divided
1 cup shredded 3-cheese blend, divided
1 egg, lightly beaten
1 (16-ounce) bag frozen chopped spinach, thawed and drained well
Salt and pepper to taste
2 teaspoons dried oregano leaves
1 jar (25 ounce) jar of your favorite pasta sauce
9 no-boil (oven ready) uncooked lasagna noodles
Preheat the oven to 350*. In a large bowl mix the ricotta cheese, half of the mozzarella, half of the 3-cheese blend, egg, spinach, salt, pepper, and oregano. In a small bowl, combine the remaining cheese. Set both bowls aside. In a 13" x 9" pan or baking dish, layer 1 cup (or 1/4 of the jar) of the pasta sauce, then a layer of noodles (3), and then 1/3 of the ricotta-spinach mixture; repeat 2 more times. Top with the remaining sauce and and sprinkle with the remaining cheese. Pour 1 cup of water around the edges of the pan. Cover tightly with two sheets of aluminum foil and bake for 1-1.25 hours. Set aside and let stand for 10-15 minutes before serving.
*To test if the lasagna is fully cooked, fork the noodle to see if it passes through easily. If it does not, increase the cook time. If you are using regular lasagna noodles, omit the water and reduce cook and cook for 45-55 minutes.
Recipe from Whole Foods
Hope you all are having a fabulous week.