Spinach Lasagna

Estimated read time: Less than a minute

This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.

INGREDIENTS

* 4 cups (2 small containers) ricotta cheese
* 3 cloves garlic, finely chopped
* Salt and pepper
* 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
* 6 cups store-bought or homemade tomato sauce
* lasagna noodles
* 1 pound mozzerella cheese (4 cups), shredded

DIRECTIONS

Preheat oven to 400 degrees. In a medium bowl, combine ricotta cheese, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese.
Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.