12 lasagna noodles (uncooked)
1 1/2 to 2 jars spaghetti sauce – use something very flavorful
1 pound ground sirloin, chicken, or sausage (optional)
1 small onion, diced
3 cloves garlic, chopped
2 cups (or more) of shredded mozzarella cheese
2 cups ricotta
1 package Stouffers spinach souffle or other spinach side, thawed
1/2 cup shredded or grated parmesan cheese
Preheat oven to 350.
Cook your meat in a large pan. Drain the fat if necessary. Add chopped onion and garlic, cook for another 2 minutes. Add spaghetti sauce. Stir well.
In a separate bowl, combine the ricotta, 1 cup of the mozzarella, the parmesan, spinach, and 2 eggs. Stir to combine well.
In a 9 x 13 pan, spread about 1/2 cup of sauce in the bottom. Layer 4 noodles in the bottom – I layer 3 lengthwise and then break one to lay it vertically. Spread about 1/2 of the ricotta spinach mixture over the noodles and then spread about 1/3 of the sauce. Repeat the layers – noodles, cheese and then sauce – and then place your final 4 noodles. Cover with remaining sauce and 1 cup (or more) of the mozzarella cheese.
Cover with foil and cook for an hour. Take the foil off and cook for an additional 10 to 15 minutes. If you like your lasagna crispier, you might want to take the foil off even a little sooner.
We served ours with a little baby arugula and heirloom tomato salad. Delicious! Enjoy!