Spinach Lasagna
Simple vegetarian lasagna. Great reheated!
Servings: 9 x 13 in pan of lasagna
Ingredients
- 1-16 ounce package of frozen spinach
- 2 eggs
- 3/4 c ricotta cheese
- 1-5 to 6 oz. package of shredded parmesan cheese
- 1-8 oz. package of shredded mozzarella cheese
- 9 lasagna noodles
- 1.5-24 ounce jars 36 ounces total of spaghetti sauce (I use Classico brand)
Instructions
- Preheat oven 350 degrees.
- Cook 9 lasagna noodles according to package.
- Combine thawed spinach, ricotta, eggs, 1/2 parmesan in a bowl.
- Coat bottom of pan with sauce.
- Place 3 lasagna noodles in bottom of pan.
- Spread 1/3 of spinach/ricotta mixture on noodles.
- Pour 1/3 of sauce on top of spinach mixture.
- Sprinkle mixture with parmesan and mozzarella cheese
- Repeat layers 2 more times.
- Cover with foil.
- Bake for 45 minutes. Remove foil. Bake 15 minutes more.
- Remove from oven and allow to cool for 5-10 minutes before serving.