Easy Lasagna Recipe With Ricotta Cheese

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Quick and Easy Spinach Lasagna

Quick And Easy Spinach Lasagna

Ingredients

Makes 8 To 10 Servings

  • 2 jars tomato sauce or 6 cups homemade
  • ¾ pound lasagna noodles (about 12 noodles)
  • 1 pound ricotta cheese
  • 6 ounces (a few good-sized handfuls) fresh baby spinach
  • 1 pound mozzarella cheese, grated (about 4 cups)
  • ½ cup grated parmesan cheese

Method

  1. Adjust the oven rack to the center position and preheat the oven to 375°f (350°f if you’ll be using a glass pan)
  2. Have ready a 9-by 13-inch baking pan or its equivalent
  3. Spoon a generous cup of the tomato sauce into the baking pan and spread it around
  4. It won’t completely cover the bottom, but that’s okay
  5. Cover the sauce with a single layer of noodles, edges touching (you can break some, if necessary, to make a single layer that covers the whole pan)
  6. Drop spoonfuls of the ricotta cheese here and there over the noodles, using half the ricotta
  7. You don’t need to cover the noodles completely with the cheese
  8. Spoon, and lightly spread, another cup or so of the tomato sauce over the ricotta
  9. Don’t worry if there are chunks in the sauce and it spreads somewhat unevenly
  10. Layer on half of the spinach leaves, pressing them into the sauce
  11. It cooks down during baking
  12. Then sprinkle the spinach with about half of the mozzarella
  13. Place another single layer of noodles on top of the mozzarella, and drop spoonfuls of the remaining ricotta on top, using up all the ricotta
  14. Spoon on half of the remaining sauce, spreading it around
  15. Layer on the rest of the spinach, pressing it down, and sprinkle the remaining mozzarella over the spinach
  16. Make a final layer of noodles on top of the spinach, and spoon the remaining sauce on top of the noodles
  17. Cover the pan very tightly with aluminum foil and bake, undisturbed, for 1 hour
  18. Remove and save the foil, sprinkle the top of the lasagna with the parmesan, and return the pan to the oven
  19. Bake, uncovered, for 15 to 20 minutes, or until the top is golden
  20. Remove the pan from the oven and cover it with the foil again
  21. Let the lasagna rest for 15 minutes before cutting and serving
  22. This step helps ensure that the noodles are completely cooked and that the lasagna has solidified, so it will come out in neat squares or rectangles

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