LASAGNA (SPINACH & RICOTTA)

LASAGNA (SPINACH & RICOTTA) image

Yield 8 serves

Number Of Ingredients 10

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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

Steps:

Preheat the oven to 204 degrees C. 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.