Lasagna
Difficulty:
Lasagna
serves 8
- 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
Preheat the oven to 400 degrees F.
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.
Lasagna
serves 8
- 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
Preheat the oven to 400 degrees F.
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.
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20 Comments
will said:
Your recipe is lovely, Kathy.
I am also secretly delighted that the video features a spinach version— usually the veggie is the “option”; But I personally think that spinach makes a better lasagna — it gives it that green, which makes it a shade lighter than the very meaty kind.
I don’t make a ricotta mixture, but what I do do, is to make a white sauce. I layer that along with the spinach and the cheese.
(as you know, because we spoke about this before — I am a big fan of the white sauce)
Eric said:
I have to agree with Will! Spinach lasagna is one of my all time favorites. I know what I am going to have for dinner. Thank you.
Eric said:
I must agree with Will! Spinach lasagna is one of my all time favorites. I know what I am going to have for dinner. Thank you.
Kathy Maister said:
A white sauce layer instead of the ricotta layer is fantastic in Lasagna. It works particularly well in seafood lasagna. I’m glad to hear the spinach is a hit.
Cheers!
Olivia said:
I love making lasagna but it always seemed like such an ordeal to boil the pasta then transfer it (hot!) while not breaking it.
I just love your easy cooking ideas , no-bake expanding pasta! I’ll have to check that out.
But my real problem was getting a nice even layer of the spinach with the sticky ricotta. I’ll definitely try this recipe and combine the ricotta and spinach for my next lasagna night.
Just one question, if I wanted to add mushrooms to my lasagna, and I love mushrooms, should I also mix that with the ricotta and spinach or do you think it’s better to just layer the mushrooms on top?
Kathy Maister said:
I think it might be best to sauté (fry) sliced mushrooms in a small amount of olive oil before adding them to the lasagna. If you just added raw mushrooms they probable would not get cooked enough and they would make the whole lasagna watery as well. I would then add them as their own layer. After layer one, spread the mushrooms out over the cheese them continue on with layer two. Let me know how it turns out!
cloudboy said:
Kathy, I love your videos and have only just had a chance to drop in on your website. I’m so glad to have discovered a way to share my appreciation for your recent spinach lasagna video. It was great! It makes cooking look so approachable and easy, I’m fixing to head to the grocery store and buy my ingredients now. Please don’t change a thing and keep the fantastic recipies coming. Thanks!
Rene Macaroglu said:
Dear Kathy; I love your videos, they present everything fast and well done… My suggestion about lasagna is that you cover the baking pan with aluminum foil and bake for 20 minutes (avoid overcooking); uncover and cook a bit more for crunchiness… Also add the cheese topping right from the beginning… It works fantastically well.
Kathy Maister said:
Thanks Rene! Next time I do Lasagna I’ll give your way a try!
jj said:
Wow!!! This lasagna came out deeeelicious! Thanks to you my boyfriend thinks i know how to cook! Thanks!
Kathy Maister said:
jj that’s wonderful! Good luck and if you have any questions be sure to let me know.
Kathy Maister said:
Diane from Parents Magazine just said: “I made the spinach lasagna (with nonfat ricotta cheese and low fat mozzarella and everyone loved it.” Thanks Diane for the tip!
Salomi said:
Hey Kathy..
its me again..
I love Lasagna.. and I’m going to attempt to make it tonight.. :o) got all of the ingredients the moment I saw your video… what are some other vegetables I could add to my lasagna..
Kathy Maister said:
Sauted mushrooms would be fantastic!
Marlene said:
I used your Spinach Lasagna recipe last weekend and the dish turned out GREAT! My husband was so pleased. It’s just the two of us so we enjoyed leftovers. I just wanted to say thanks for the great recipe and video.
Thanks!
Kathy Maister said:
Thanks Marlene! You are so right – Lasagna is great straight from the oven or reheated as leftovers!
Krystal said:
I have never made lasagna, but my boyfriend had been craving it. So I was searching the web for recipes and I came along your website. I made it last night, he loved it and so did I. Thanks for this great simple recipe, I love your videos I am a visual person and I love how you show the process step-by-step. Thank you!
Kathy Maister said:
Thanks Krystal!
This recipe is great for beginners. Not having to pre-cook the noodles saves a lot of time!
june gallo said:
i’m going to try your recipe for the spinach lasagne for guests i’m having. my question is can this me made the day before? If so, do you bake it when prepared or refrigerate it and bake it on the day when needed?
startcooking said:
Hi June,
You should be fine assembling this lasagna the day before you are going to bake and eat it.
Once the lasagna is assembled, cover it and put it in the refrigerator. Remove it from the refrigerator about one hour before you are going to bake it.
Cheers,
Kathy