- 1 pound lasagna noodles
- 1 pound ground beef (optional)
- 2 large jars (26 oz) pasta sauce of your choice
- 15 or 16 oz Ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 10 ounces frozen spinach, thawed and squeezed dry
- 4 cups shredded Mozzarella (at least, more if desired)
Preheat oven to 350. Cook lasagna 5-7 min. so that they are only partially cooked. Drain and rinse with cold water. If using beef, brown in large pan. Drain and add pasta sauce. Cook until heated through. Meanwhile, combine ricotta, Parmesan, eggs, spinach and 2 cups mozzarella in a med. bowl. Mix well. Grease bottom of 15x9 baking dish (the deeper the better) and spread with enough pasta sauce to just cover. Top with 1/3 of lasagna noodles, half the spinach mixture, 1/3 pasta sauce and 1/3 mozzarella. Repeat layer 1 more time and top with last 1/3 lasagna noodles, pasta sauce and mozzarella. Cover tightly with foil sprayed with cooking oil spray. Bake 45 min. Remove foil and bake 15 more minutes or until cheese is slightly browned. Let stand 15 min. before serving. Refrigerate leftovers and reheat in oven or microwave. This lasagna is even better after a day or two in the refrigerator. You can also use uncooked lasagna in this recipe, if desired, but I have found that it turns out a little to chewy if you use uncooked noodles and a little to mushy if you cook them fully.
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