Tuesday, March 15, 2011

Spinach lasagna

With AG and DP in town, we took some time off from work and did some touristy things! We went to the Wharton Esherick museum, we climbed the tower at City Hall and took the tour... and we were tired from all the sight seeing. DP went to band practice, and we went home to eat.

Spinach Lasagna, adapted from the Barilla noodles box:
1 box of oven ready noodles
2 jars pasta sauce
15oz ricotta cheese
4 cups shredded mozzarella cheese
1/2 c Parmesan cheese
1 block of frozen spinach

Preheat oven to 375°F. Spray 9x13 dish with spray.

In a skillet, defrost and heat the spinach. Add some garlic to the pan. Possibly chopped onion if you want.

Meanwhile, in a bowl, beat eggs, ricotta, and 2 cups of the mozz cheese. I also like to add a sprinkling of oregano and garlic powder.

Pour about 1 cup of sauce in the bottom of the pan. Lay 4 sheets of pasta next to each other- slightly overlapping and breaking where necessary to fit pan. Spread 1/3 of the cheese mixture on top of noddles. Spread 1/2 of the spinach on top of cheese. Pour on 1 c of sauce.

Repeat with more noodles, more cheese, more spinach, and 1.5 c sauce.
Repeat with more noodles, remainder of cheese, if there is any leftover spinach, and 1 sauce.
Layer 4 more noodles, last of the sauce*, and 1 cup of mozzarella and Parm sprinkled across top.

Cover with foil. Bake 50-60 minutes, until bubbly. Uncover for 5 minutes, and bake until cheese is melted and slightly brown. Let stand 15 minutes before cutting.

*Trick to keep lasagna from getting too watery, do not rinse out jar. I know, there is a few teaspoons of sauce left in the jar, but find another use for that- if you rinse the jar and pour it on top... soup city. I know. Trust me.

Read more: http://www.food.com/recipe/barilla-no-boil-lasagna-80435#ixzz1HiLB5VxS

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