Wednesday, April 20, 2016

Fresh Spinach Lasagna

Lasagna can be made any way you like it. I usually like to use no boil noodles.  They are super convenient and you can get a lot of layers of thinner noodles as opposed to the regular lasagna noodles with the curly edges.  Change up the sauce and ingredients to what you have in the kitchen at the time.

Today I had lots of fresh spinach so I added it to a few layers along with some sliced meatballs. You can add whatever you like to make a hearty meal.  My spinach was fresh and cleaned thoroughly so I found no need to cook it before adding it.  Sliced sausage and mushrooms are great too.  Anything to make it more of a meal.

1 box no boil noodles usually makes a 13 x 9 inch pan
1 lb. ricotta (egg yolk and parsley added)
1 ball fresh mozzarella grated
Pinch salt and pepper
1 pkg. baby spinach (about 2 handfuls)
 2 to 3 qts. fresh or jar sauce( lots of sauce is needed)
several meatballs or sausage sliced thin
Pecorino Romano cheese (be generous)

Place a large scoop of sauce in bottom of 13 x 9 inch baking dish.  Place 3 sheets pasta on top of sauce and alternate ricotta cheese mixture, pasta, sauce , cheese and spinach in between each layer.  Top final layer with lots of sauce, 
fresh mozzarella and Pecorino Romano cheese.  Cover with foil and bake.

Bake 350 degrees 30 to 40 minutes covered.  Remove foil and bake until top cheese is melted.


Lots of layers

Use a ball of fresh mozzarella.  Short cut bag of shredded is fine but the creamy mozzarella ball is the best.

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