9 lasagne noodles
1 package frozen stouffers creamed spinach (defrosted)
1 jar spaghetti sauce
1 small container ricotta cheese
8 oz. shredded mozzarella
1/2 c. parmesan cheese
1 lb. italian sausage (optional)
Cook lasagne noodles as directed – I make this gluten free so I use Tinkyada Joy Rice Lasagne Noodles and cook them a little underdone. They continue to cook in the oven.
If you choose to make this lasagne with meat, any ground meat will do, but I prefer to use a little italian sausage to add a little more flavor. First, cook the meat and drain it.
Mix the ricotta, spinach, egg, and parmesan.
Pour a little sauce on the bottom of the 9 x 13 glass pan. Layer three lasagne noodles. Spread 1/2 the ricotta spinach mixture over the noodles. Spoon 1/3 of the sauce over the cheese. If you are using meat, use 1/2 the meat here. Sprinkle mozzarella cheese. Layer three more noodles. Spread the rest of the ricotta. Pour 1/3 of the sauce. Layer the rest of the meat. Sprinkle with mozzarella. Layer the last three noodles. Pour the rest of the sauce and cover with the remaining mozzarella.
Cover and cook at 350 for 30 minutes. Take the foil off and cook for an additional 5 to 10 minutes if you like it a little crispy on top.
If you want a delicious sauce for this recipe … try Newman’s Own Roasted Garlic! Fabulous!
Pour some sauce on the bottom of the 9 x 13 glass pan. Layer three lasagne noodles.