Tuesday, March 13, 2012

Basic Lasagna

Who doesn't love Italian food?! I know we do. And one of the things that is so great about it is that it is usually easy to make and makes enough for a family meal. So that is exactly what we did. Jason's parents live nearby and we like to do Sunday dinners together. Although, depending on the week it depends on how adventurous I want to be in the kitchen. The past week had been a bit crazy so we went with something simple and always a crowd pleaser - lasagna! I have never made a meat one so I stuck to basic cheese lasagna and added some frozen chopped spinach from the freezer to get in a vegetable. One of the great things about lasagna is that it is so versatile. With the same concept and foundation you can add any type of meat or vegetable you like for a different and still delicious flavor. And the best part about the one I made was it only required 1 dish and a bowl so minimal clean up required!

Yum, look at all that gooey cheese and spinach! That piece did not last long on the plate and seconds were had by all!

Basic Lasagna
Serves: 8-12

1 box no bake lasagna noodles
2 eggs
15oz part skim ricotta cheese
4 cups (16oz) shredded mozzarella cheese
1/2 cup grated parmesan cheese
10oz frozen chopped spinach, thawed & drained
2 jars marinara sauce or homemade

Preheat oven to 375F

Spray 13x9x2 baking dish with non-stick spray. In a medium bowl, beat eggs. Stir in ricotta, 2 cups of mozzarella and the parmesan cheese.

Spoon half jar of sauce on the bottom of the pan; layer with 4 noodle sheets, half ricotta mixture and spinach and remaining sauce. Add 1 cup mozzarella cheese. Layer 4 more sheets, remaining ricotta mixture, spinach and half of second jar of sauce. Top with 4 sheets, remaining suace and 1 cup mozzarella.

Bake covered  with foil until bubbly for 50-60 minutes. Uncover and continue cooking until cheese is melted, about 5 minutes. Let it stand for 15 minutes before cutting so it firms up a bit.

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