When I replied, "That's spinach, Dad!", he got very still and said, "Oh, I don't eat spinach." We all burst out laughing as I pointed out, "Ummm, well, Dad, you just did!"
~ 16 ounce package lasagna noodles, cooked according to package directions and drained (I also like to lay them out flat on waxed paper for easier grabbing...and counting)
~ 2 (28 ounce) jars pasta sauce (I prefer Ragu Chunky and Robusto varieties)
~ 12 ounces shredded part skim mozzarella cheese
~ 1 (32 ounce) container part skim ricotta cheese
~ ½ cup grated Parmesan cheese (the grate-it-yourself kind is much tastier)
~ 2 eggs
~ 1 package (10 or 16 ounces) frozen chopped spinach, thawed, drained, and squeezed as dry as you can
~ Preheat oven to 350°F.
~ Reserve 1 handful of mozzarella for the top layer.
~ Combine remaining mozzarella, ricotta cheese, Parmesan cheese, eggs, and spinach; mix well.
~ Count up the noodles and determine how many layers of 3 noodles each you will have. (It varies depending on the brand, I've gotten anywhere from 4 layers to 7 layers!)
~ Evenly divide the cheese mixture NOW into separate containers or onto mounds on waxed paper one less portion than the number of noodle layers you have. (5 layers of noodles = 4 portions of cheese)
~ Spread about ½ cup sauce in a well-oiled 13x9 inch baking dish.
~ Layer with 3 lasagna noodles, one portion of the cheese mixture, and about ½ cup of sauce.
~ Repeat layering, being sure to hide any broken noodles inside and keeping 3 of the nicest ones for the top!
~ End with the last 3 noodles, some sauce, and the reserved handful of mozzarella. You should have some sauce left over to serve separately.
~ I recommend placing the lasagna dish on a larger cookie sheet or large piece of foil, as you will get some trying to escape!
~ Bake covered 45 minutes. Let stand a bit before serving.
What is your favorite food related heritage?
con l'amore e le preghiere,