April 26, 2011

Easy Spinach & Cheese Lasagna

Every recipe I share here on my blog is easy peasy. I only share recipes that I've tried and LOVE and are worth sharing. This recipe is no exception. I always thought lasagna was one of the hardest foods to make so I never even gave it a chance until I came upon this recipe from Whole Foods. I will NEVER buy Stouffers again! 


Yes, (if you already clicked on the WF link) I did steal the picture from the Whole Foods website! Why? Because when I made this for dinner last week, even though I have made it many times before, I forgot to buy extra mozzarella cheese for the top layer of my lasagna and my lasagna didn't turn out as pretty as this one. It tasted just the same without the top cheese part but in order to convince you to try this recipe you have to see their picture not mine. :)

INGREDIENTS 


I bought all of my ingredients at Whole Foods but you can use your local grocery store brands. 

2 cups ricotta cheese 
1 cup grated mozzarella cheese, divided
1 cup grated 3-cheese blend, divided
1 egg, lightly beaten 
1 (16-ounce) bag frozen spinach, thawed, chopped and drained well 
Salt and pepper to taste 
2 teaspoons dried oregano 
1 (25-ounce) jar pasta sauce
9 to 12 no-boil uncooked lasagna noodles

METHOD

Preheat oven to 350°F. 
Make sure to drain your spinach well first before mixing with other ingredients:




In a large bowl mix ricotta, 1/2 cup of the mozzarella, 1/2 cup of the 3-cheese blend, egg, spinach, salt, pepper and oregano:


 In another bowl, combine the remaining 1/2 cup mozzarella and 1/2 cup 3-cheese blend. Set both bowls aside. In a 9- x13-inch non-reactive baking pan, layer 1 cup of the sauce, then a layer of noodles and a layer of the ricotta-spinach mixture; repeat.


break your pasta pieces to fit into your pan:



Top with sauce then sprinkle with remaining cheeses. (This is the part I forgot)
Pour 1 cup water around the edges of pan, then cover with parchment paper, then very tightly with foil. 
(I didn't have parchment paper so I used foil then I placed my glass lid on top)
Bake 1 1/4 hours, then set aside to let stand for 15 minutes before serving.

It really is that easy! I have been married for almost 6 years and I am still learning to cook!
This recipe is now one of my favorites. 
Let me know if you give it a try, I would love to hear if you liked it...or not. 

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