Nothing screams comfort food to me more than lasagna. Something about it — I think it’s the carbs – call out my name and say “Eat ME!” My oldest daughter turns 13 this week and this was her requested Birthday meal – well, we started off with her favorite breakfast: blueberry pancakes, then had subway for lunch and lasagna for dinner. This is about the lasagna!
One of my friends gave me the recipe for Spinach Lasagna. It has been a recipe in our family for about 15 years now. I like having meat in my lasagna, so now I make the same recipe but add a package of cooked mild Italian sausage to the mix. I use the Barilla brand noodles because they are flat, but you could use any pasta you want. The best part of this is: you DON’T have to COOK the pasta ahead. Just lay them down in the lasagna dry! Terrific and easy to make! Even easier to eat. It is a great way to sneak in those vegetables that the kids won’t go near, but when mixed with cheese and pasta they don’t seem to notice.
Nan’s Spinach Lasagna – Nan P.
- 15 ounces Cheese, Ricotta
- 2 cups Cheese, Mozzarella — shredded
- 1 large Egg
- 10 ounces Spinach, Frozen, chopped — thawed and drained
- 1 tsp Salt
- 3/4 tsp Oregano
- 1/8 tsp Pepper
- 1 clove Garlic — minced
- 2 cans Sauce, Spaghetti — 28 ounce each
- 8 ounces Lasagna noodles — uncooked
- 8 ounces Sausage, Italian, Sweet — optional
Mix 1 cup Mozzarella, ricotta, egg, spinach, garlic, spices together. In a greased 13x9x2 inch baking dish, layer 1/2 cup sauce, 1/3 of noodles, cheese (optional cooked sausage), Repeat with sauce, noodles, cheese, noodles, sauce. Top off with remaining cup of mozzarella cheese. Cover tightly with foil. Bake at 350° F for 1 hour 15 minutes. Let stand, covered, for 15 minutes before serving.