This next recipe is certainly NOT for 1 or 2 people, more like 9-15. hehe The beauty of a lasagna is that you can make the entire recipe and freeze it in individual portions for a yummy lunch or quick week night dinner. You can cut it into 9 hearty pieces or 15 much smaller pieces. Completely up to the cook!
Ingredients:
1 box no boil lasagna noodles
1 box frozen spinach- thawed and rung out
2 eggs
2 15oz containers Ricotta
2 cups shredded mozzarella cheese-divided
2 cups Parmesan cheese, shredded-divided
Bolognese sauce(see previous post)-divided
Beschamel sauce(see Veggie lasagna post)-divided
Directions:
Preheat oven to 350. Spray 13x9 pan. In bowl combine spinach, ricotta, and eggs. In bottom of pan spread layer of spaghetti sauce. Top with three lasagna noodles, beschamel, ricotta mixture, shredded cheese, more spaghetti sauce. Repeat for 3 more layers. You will use 12 lasagna noodles, 3 each layer. On top of your last 3 noodles spread the rest of your beschamel and top with remaining cheese. Bake for 45-60 minutes. Remove from oven and allow to rest for 15 minutes before serving.
Chef's Notes:
I realize this is rather vague but you should get the gist and you really can't mess up the layering process. The sauce of the bottom layer helps to prevent sticking. As long as you layer, the order in which you do it really doesn't matter. It is YOUR creation!
In the ingredient listing, when I say divided I mean you need enough of it for each layer.
If you cute into 15 pieces I recommend serving with a salad and piece of garlic bread.
For you hostesses out there: make this puppy the night ahead and wow your friends at a dinner party! ;)
No comments:
Post a Comment