Lasagna

By dhoffmanlatter

This lasagne recipe was adapted from the Moosewood cookbook. It's fun to compile all of the ingredients into a hearty dinner for the family. Switch it up and add some mushrooms or other vegetables, if you want to make it a full meal.

Ingredients

• FILLING:
• 2 (28 ounce) jars of tomato sauce; you'll use about 1 1/2 jars (we often use Bartoli Marinara with burgundy; Paul Newman is also good)
• 1 box Barilla no-boil lasagna noodles
• 2 cups ricotta cheese
• 2 eggs, beaten
• Salt and pepper
• 1/2 pound spinach, chopped
• Dash nutmeg
• 1/2 pound mozzarella cheese, shredded
• 1/2 cup parmesan (or romano) cheese, grated
• 9 "X13" pan

Details

Servings 8

Preparation

Step 1

Prepare pasta as directed on box.

Spread about a cup of sauce over the bottom of the pan.

Cover with a layer noodles (1/3 of the noodles).

Place a blotch of filling here and there. Use ½ the filling.

Add 1/3 of remaining sauce.

Add ½ of the mozzarella.

Add another 1/3 of the noodles.

Cover with the rest of the filling.

Add sauce (1/2 of what's left).

Add remaining mozzarella.

Add the rest of the noodles.

Add the last of the sauce.

Top with Parmesan.

Bake in 375 degree fahrenheit oven for 50-60 minutes. If you use Barilla noodles (you should adjust to the recipe on the box if you use a different brand of noodle).