I don’t make many lasagnas. In fact, I think this is the only recipe I’ve ever made. It began with a recipe which my sister found on the internet, and I have tweaked it to our liking. I started by making it smaller, as the original recipe made a 13″ x 9″ pan full, which was way too much for my husband and me. This recipe will fit in an 8″ x 8″ pan, which makes enough for us plus leftovers (which are delicious!). There is no extra step of boiling the noodles which is quite convenient. It’s actually quite a versatile recipe, as you can modify the ingredients to what you have on hand.
There are not many ingredients, so it is fairly easy to assemble. I have used anywhere from 3 to 4 cups of spaghetti sauce in this dish, and it’s been tasty every time. If you like your lasagna saucy, use more! I have used store-bought sauce, as well as homemade. With the Parmesan and mozzarella cheeses, noone will notice if you’re a little short. Just use what you have on hand.
The only downside I can find in this recipe is that it is in the oven so long! I take that back… there is one other downside. No matter how hard I tried, I couldn’t get a fancy, nice looking picture of the baked dish. Looks nothing like what you see in commercials on television or in pictures in cookbooks. I still have plenty of lessons to learn in food styling and food photography! I apologize for the sloppy presentation below; please know I tried.
Spinach Lasagna
This recipe has been adapted so much, it’s now an original from my own kitchen!
1 10oz package of frozen chopped spinach, thawed and squeezed
1 15oz container of ricotta cheese
1 egg
1/2 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
3 to 4 cups spaghetti sauce
Lasagna noodles, uncooked
Preheat the oven to 350 degrees. In a bowl, combine spinach, ricotta, egg, and Parmesan cheese. Coat the bottom of an 8″ x 8″ pan with sauce. Place one layer of noodles on top of sauce. Spread half of ricotta mixture on top of noodles. Sprinkle with 1 cup of mozzarella. Spread with sauce. Repeat layers, ending with sauce. Sprinkle top with more Parmesan cheese if desired. Cover and bake for 60 minutes. Remove from oven, uncover, and let sit for 10 minutes before serving.
Serves 4-6.
February 22, 2010 at 7:35 pmZak and I tried this tonight! It was so good! Thanks for the recipe and keep them coming!
February 23, 2010 at 9:50 pmSo glad you liked it! Already working on my next post… 🙂
February 24, 2010 at 3:20 pmVery good! And you’re right, the leftovers were FANTASTIC!
March 2, 2010 at 8:52 pmSo I’ve only made lasagna one time (like a month ago). I boiled the noodles beforehand. but do you not have to? Can you use uncooked noodles and it turns out, or do you have to use special noodles that don’t need to be pre-cooked?
March 2, 2010 at 9:05 pmSometimes you have to boil the noodles beforehand… it just depends on the recipe. I’ve only made those which don’t require that extra step, and it’s always turned out great! I just buy regular lasagna noodles. In fact, when I made this (and took pictures for the blog) I used whole wheat noodles. I think I could have baked it just a little longer as the noodles were a little bit too “al dente” for our tastes. Hope that helps!!
May 24, 2010 at 6:25 am[…] “go to” recipe when it comes to lasagna is of the spinach variety. I wanted to try something a little bit different, so I decided to make a meat lasagna. I think […]
October 7, 2011 at 5:33 pmIf I wanted to make it for the original 9″ x 13″ pan do I just double the ingredients? Do you have the recipe for that? This is excellent for the boyfriend and I but Id like to bring something to a party if possible. Thanks!
October 7, 2011 at 10:23 pmYes, all you need to do is double it for a 13″x9″ pan. Hope everyone at your party enjoys it!!