Dress up delicious lasagna with healthy, delicious spinach. Vegetarian friendly without losing any of the comfort of traditional lasagna.
- 2 medium garlic cloves, minced
- 1 (15- to 16-ounce) container whole-milk ricotta cheese
- 2 10-ounce packages frozen spinach, thawed and drained
- 1 c. Cervasi Parmesan, grated
- 1 large egg
- 2-3 (14.5-ounce) cans tomato, marinara or your own homemade sauce
- 1lb Cervasi Lasagna
- 1lb fresh Mozzarella, pre-sliced
- ¼ c. water
- Kosher salt
- Freshly ground black pepper
- Preheat oven to 350°F. In a bowl, combine garlic, ricotta, spinach, half of the Parmesan, and egg until smooth. Add salt and pepper to taste. Set aside.
- In 9x13 baking dish, spread a fifth of the tomato sauce on the bottom of the baking dish. Place one layer of noodles on top of the sauce.
- Add another layer of tomato sauce on top of the base layer of noodles. Top with a third of the ricotta mixture (will spread as it heats, so don’t worry about completely even coating) and a quarter of the sliced mozzarella.
- Repeat layering noodles, red sauce, ricotta mixture and mozzarella. Sprinkle remaining Parmesan on top of the last layer of mozzarella.
- Pour the water around the edges of the lasagna. Cover baking dish with aluminum foil.
- Bake for approximately 35 minutes, or until the lasagna bubbles around the edges.
- Remove foil, top with more cheese if desired, and bake for an additional 15 minutes or until the top is light golden brown.
- Let lasagna rest for 15 minutes before serving.
- Servings : 6-10
- Ready in : 90 Minutes