Thursday, March 10, 2011

Spinach Lasagna

Who doesn't like lasagna?  I like the idea of adding a veggie to it for some more nutritional value.  That way I don't have to serve a separate veggie if I am feeling lazy.  I can make some garlic bread and be done.  You don't even need to defrost the spinach.  Just sprinkle the frozen chopped spinach on each layer and it cooks down inbetween the layers the oven.


2 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup grated Parmesan cheese
1 egg, beaten
1 jar marinara-style pasta sauce
1 box of no-boil lasagna noodles
3/4 of a bag of frozen chopped spinach
2-3 teaspoons of garlic powder (to taste)
1 teaspoon black pepper, cracked
pinch of red pepper flakes


Combine 1 cup of mozzarella cheese, ricotta cheese, Parmesan cheese, beaten egg and garlic powder, and red and black pepper. Set aside.

In a 9x13 inch baking dish coat the bottom of the dish with marinara sauce. Place single layer of no-boil lasagna on the sauce, covering with another thin layer of the sauce. Layer with half of the frozen chopped spinach, then half of the cheese mixture over the spinach. Repeat layers of lasagna noodles, sauce, spinach and cheese mixture. Finish with more lasagna strips and cover with remaining sauce.

Cover with aluminum foil and bake for one hour. Uncover and top with a layer of mozzarella cheese during last 15 minutes of baking.

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