Foodie Blog Roll 2

Friday, December 10, 2010

Lasagna with Spinach and Ricotta

One of my husband's favorite things to eat is lasagna, especially his mom's lasagna! I have used her original recipe several times and have made different variations of it but have never blogged it. I think I now have MY recipe down pat and I can't wait to share it. I am still using Prego for the sauce as this is one thing that Chris is picky about, but homemade sauce or any other store bought sauce is fine also. Lasagna really is easy to make, it is just a little time consuming. Try it and let me know what you think!

Lasagna with Spinach and Ricotta
 (That picture is actually straight from the fridge. It was hard to take a picture of the lasagna right after it was cooked because of all the steam. There is a picture of it below.)

1 lb box lasagna noodles, I used whole wheat
1 lb ground hamburger
1/2 lb ground turkey sausage
2 garlic cloves, chopped
1 tsp salt
1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds
10oz box frozen spinach, thawed and drained
Pinch of freshly grated nutmeg
1/4-1/2 c ricotta cheese, part skim
1 lb shredded mozzarella
3/4 c grated Parmesan
3 lb jar Prego sauce

Count your noodles so you know how to organize the lasagna. Cook the pasta to al dente; drain and set aside. Cook hamburger and sausage in a pan. When the meat is almost done, add chopped garlic, salt, oregano, basil, and fennel seeds and stir to combine. Set aside. Cook spinach and drain. Put back in pan, stir in nutmeg and set aside.
Spray a 9X13 baking dish with non-stick cooking spray and spread a thin layer of sauce on the bottom of the dish. Start your layering! Put down a layer of noodles, then a layer of sauce, then a layer of meat mixture, then a layer of the mozzarella and Parmesan. You will only add the spinach and ricotta on one of the layers.

Keep layering until all of your ingredients are gone. You will end with noodles on the top, and then spread a final layer of sauce and cheese.
Bake, covered, at 375 degrees for 40 minutes. Remove foil and continue to cook until bubbly and beginning to brown a little. Remove from oven and let cool for 15 minutes before cutting and serving.
Before the oven
After the oven
click to print recipe

Bon Appétit


  You might also like:
Italian Egg Rolls
Homemade Rustic Pizza


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