i recently served this at an italian-food rehearsal dinner and it got a great response. everyone loved it and i got several requests for the recipe.
This makes one 9×13 pan or two 8×8 pans. Lasagna can be frozen for about 2 months – just deforst overnight in fridge and add about 15 minutes to the cooking time.
4 cups (32 ounces) ricotta cheese (whole milk tastes best, naturally)
2 large eggs
salt and fresh ground pepper
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
6 cups tomato sauce (get good sauce. It really makes a difference!)
1 pound ‘italian’ cheese, shredded (4 cups of whatever you like best)
1. Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, ½ teaspoon salt and ¼ teaspoon pepper. Add spinach and stir well to combine.
2. Spread a small bit of tomato sauce in the bottom of a 9-by-13 glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the shredded cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
3. 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
whenever i make this i have a ton of leftover cheese & sauce. use it to make stuffed shells or, if you have extra noodles, make a personal lasagna (one noodle wide in a bread pan).
recipe origin: Everyday Food Magazine