- March 26, 2016 at 10:44 pm #370724
This is different from my camping recipe, hence the name…
Spinach Lasagna II
16-oz container of ricotta cheese
at least 2 cups leftover spinach (more is okay…just makes it better;-D)
1 cup grated Parmesan cheese
1 egg, beaten
1/2 tsp garlic powder
1/2 tsp salt
2 16- oz jars marinara or spaghetti sauce, or homemade
8-10 oz lasagna noodles, cooked, cooled enough to handle
16 oz shredded mozzarella cheese
Heat the oven to 350° . Lightly grease a 13×9-inch baking dish or lasagna pan.
In a medium bowl, combine the ricotta cheese with half of th3 spinach, half of the grated Parmesan cheese, the egg, garlic powder, and salt. Mix to blend well.
Mix the remaining half of the spinach with the marinara sauce.
Spread about 1/2 to 1 cup of the marinara-spinach mixture over the bottom of the baking dish, just enough to coat the bottom.
Top with a layer of noodles. Top the noodle layer with about 3/4 cup of the marinara. Spread over the noodles. With a small spoon, put about one third of the ricotta mixture over the sauce layer, spacing evenly in small dollops. Sprinkle with about one quarter of the mozzarella cheese.
Repeat, making two more layers of the noodles, sauce, ricotta mixture, and mozzarella.
Top with another layer of noodles, the rest of the sauce, shredded mozzarella, and the remaining half of the grated Parmesan cheese.
Grease a sheet of foil large enough to fit over the lasagna. Cover the lasagna tightly with the foil, greased side down. If your baking pan is very full, place a foil-lined baking sheet on a lower rack to catch spills.
Bake the lasagna for about 45 min, or until very hot and you can see it is beginning to bubble. Remove the foil and bake for 20 to 30 min longer, until very hot and cheese has melted. Serves 12