Saturday, August 22, 2009

My Mom's Spinach Lasagna

My mom has made my family this lasagna for as long as I can remember. This is definitely a recipe I have made for most of my friends too. In fact, I can hardly think of anyone I haven't made this for! It's a delicious and easy recipe, and who wants anything more than that?

The reason I made lasagna on this particular day is because earlier in the week John said to me, "So when you are in Chicago this weekend, are you going to make me a lasagna so I have something to eat?" I looked at him and said "As if!" But then I reconsidered and here it is - me making lasagna so my hubby won't starve while I leave him all by his lonesome.

This is about as easy as a lasagna gets. All you need are 9 lasagna noodles, one 15 oz container of ricotta cheese, 1 jar of marinara sauce, 1 package of frozen chopped spinach, 1 egg, and 2 cups shredded mozzarella.

Excuse the blurriness - but pretend that you can tell you have dumped a thawed package of frozen chopped spinach (not drained though), 1 egg, a 15 oz container ricotta, and 1 cup of the mozzarella cheese.

Mix it all up until you get a lovely, creamy, cheesy, spinachy mixture.

Now time to start layering! Take out your 9x13 pan, and make sure it is deep. You don't want any overflowing in your oven. Trust me, it happens!

First you will layer about 1/3 of your jar of marinara sauce on the bottom of your pan.

Now just lay down three of your lasagna noodles.

Now top it will half of your spinach and cheese mixture. I usually put a bunch of globs all over the noodles and then attempt to spread them out with a spatula.

Now add another 1/3 of your tomato sauce.

Add another 3 lasagna noodles.

Now use the rest of your spinach and cheese mixture.

Just dump the rest of your jar of sauce on top.

Measure out 1 cup of water in a liquid measuring cup - you do not want to try the next maneuver with something without a spout.

Around the edges of the pan add 1/2 cup to 1 cup of water. I ended up adding 2/3 of a cup of water. You don't want it too watery.

Now top it off with the remainder of the cheese - 1 cup. And you're done!

Cover the lasagna tightly with foil. And bake in a 350 degree oven for 1 hour and 15 minutes. Remove from the oven and do not peek! Keep it sealed while the lasagna rests for 15 minutes. Ugh, torture!

Here it is, finally unveiled. John and I had already eaten our salads at this point because we couldn't wait any longer.

Cut yourself a big ole piece.

And top it with some freshly grated Parmesan! Yum! Because this is vegetarian, it isn't too heavy and you can eat some huge pieces. Well, John and I do at least. This is a simple and delicious lasagna that John will be enjoying for the next few days! Lucky guy!

Easy Spinach Lasagna
15 oz. ricotta cheese
2 cups shredded mozzarella cheese
1 egg
1 package of frozen chopped spinach, thawed and not drained
25-32 oz. marinara sauce
9 lasagna noodles
1 cup water

Preheat oven to 350 degrees. Mix ricotta, 1 cup mozzarella, 1 egg, and package of spinach. In a 9x13 pan, layer one third of tomato sauce, 3 noodles, and half of the spinach and cheese mixture. Repeat. Top with remaining noodles and sauce. Pour 1/2-1 cup water around the edge of the pan. Top with remaining 1 cup mozzarella cheese. Cover the pan tightly with foil and bake for 1 hour and 15 minutes at 350 degrees. Let lasagna sit for 15 minutes before opening foil. Serve with Parmesan and enjoy!

1 comment:

  1. And it reheats very well. And, yes, I am a very, very lucky guy.


Related Posts with Thumbnails