Wednesday, July 14, 2010

Spinach Lasagna

I made this for tonights dinner. It was super easy to make! I tripled the recipe (one for tonight, one for a friend and one to freeze) and it took me all of 20 minutes. My 4 year old made the one we are going to eat for dinner tonight - that is how easy it is! You don't have to pre-cook anything - its just about the assembly line.
Spinach Lasagna
1 jar(s) tomato, Alfredo, marinara, or vodka pasta sauce
9 no-boil lasagna noodles
15 ounce(s) part-skim ricotta cheese (I use cottage cheese)
6 ounce(s) baby spinach
8 ounce(s) part-skim mozzarella cheese, shredded
1/2 teaspoon(s) pepper
6 tablespoon(s) Romano or Parmesan cheese, grated

Preheat oven to 375° F. Coat the bottom of a 13x9x2-inch baking dish with cooking spray. Spread 1/2 cup sauce over bottom of dish. Top with 3 noodles. Spread with half of the ricotta. Top with half of the spinach, pressing it down into the cheese. Sprinkle with 3/4 cup mozzarella cheese and 1/4 tsp of the pepper. Drizzle with another 1/2 cup sauce. Repeat with a second layer of 3 noodles, remaining ricotta cheese and spinach, 3/4 cup mozzarella cheese, remaining 1/4 tsp of the pepper, and 1/2 cup sauce. Top with remaining 3 noodles; spread remaining sauce over noodles to cover completely. Scatter remaining mozzarella and Romano cheeses over sauce.

Cover dish tightly with foil. Bake 45 minutes, or until noodles are tender. Let lasagna stand 10 minutes before serving.

We just finished dinner - and woah baby - that was even better than I expected it to be! My 2 year old had 4 servings!! My husband was out of town all week and she very proudly told him that she made tonight's dinner all by herself - just for him. During dinner she must've said "I totally love this" about 25 times.

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