spinach lasagna

Spinach Lasagna - I am sharing this over at "This and That." Take a peek at the great link-up here.

I have been making this for years. It is really, really good and very simple to assemble. I got the recipe at a 'recipe shower' before I was married - 25 years ago!

Here's what you need:

9 lasagna noodles- follow the directions on the box to cook them. I don't think the 'ready-to-use' type of noodle would work here because there is not a lot of sauce in the layers of this lasagna.

10 oz fresh spinach- basically, 2 bags of the baby salad spinach leaves

about 1 lbs mozzarella, grated

about 30 oz ricotta cheese

1 1/2 jars marinara sauce

some good Parmesan to sprinkle on the top

There are no spices needed for this lasagna!

It has an excellent fresh taste when done.

Here's what to do:

put 1 C sauce in the bottom of a 9x13 pan ( I sprayed mine, just in case...)

layer 3 noodles

some ricotta- use the back of a spoon to spread it around

some spinach

some mozzarella

keep layering, ending with noodles

Feel free to press it all down with your hands as you go. The spinach has a tendency to want to keep springing up!

THEN pour the rest of the sauce over it all using a knife to help the sauce dribble down the sides of the dish. Don't worry about getting the sauce into the middle of the lasagna...... it won't matter.

I dusted mine with some freshly grated Parmesan for a nice chewy top.
Bake for about 30-40 minutes, add more fresh Parm if desired and enjoy! I waited about 30 minutes before cutting the first piece so it would come out of the pan nicely. I think waiting for a lasagna to rest is the secret to it looking picture perfect on the plate.

This one is definitely nice enough for company.