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Lasagna

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Lasagna

serves 8

  • 2 extra-large eggs (lightly beaten)
  • 15 ounces of ricotta cheese
  • 10 ounces of frozen spinach - defrost and squeeze dry
  • 3/4 cup of grated parmesan cheese - divided
  • 1 teaspoon of salt
  • 1/3 teaspoon of ground pepper
  • 1 teaspoon of oregano
  • 26 ounces of spaghetti sauce
  • 10 sheets of no-boil lasagna noodles
  • 1 pound of shredded mozzarella cheese - divided

Preheat the oven to 400 degrees F.

Ricotta Mixture:

In a medium bowl combine eggs, ricotta cheese, spinach, 1/2 cup of the parmesan cheese, oregano, salt and pepper.

Layer the ingredients in a 9 x 13 x 1 inch pan, in the following order:

Layer one
3/4 cup of the Sauce
3 Sheets of pasta
3/4 cup of the Sauce
1/2 of Ricotta Mixture
1 and 1/3 cups of the Mozzarella

Layer two
3 sheets of Pasta
3/4 cup of the Sauce
1/2 of Ricotta Mixture
1 and 1/3 cups of the Mozzarella

Layer three
4 Sheets of pasta
3/4 cup of the Sauce
1 and 1/3 cups of the Mozzarella
1/4 cup Parmesan Cheese

Bake for 30 minutes, until the sauce is bubbling.

Let sit for 10-15 minutes before cutting.

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