1 container (16 oz.) ricotta cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
3 cups shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
2 eggs, beaten
1 jar (26 oz.) spaghetti sauce, divided (yes, that’s right, premade sauce)
9 lasagna noodles, cooked, drained
Preheat oven to 350°F. Mix ricotta cheese, spinach, 2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese and eggs. Layer 1 cup of the spaghetti sauce, 3 lasagna noodles and 1/2 of the ricotta cheese mixture in 13×9-inch baking dish. Repeat layers. Top with remaining 3 noodles, sauce, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake 45 minutes. Let stand 10 minutes before serving.
I can, and have made my own spaghetti sauce on occasion. However, I’ve determined over time that it’s something that I’m not terribly excited about doing half the time, so I buy the jarred sauces. There are some rather tasty ones out there that don’t require me to slave over a hot stove. Not that spaghetti sauce is hard… I just can’t be bothered. That said, I usually still tweak the spices of anything I buy in a jar.
Also, I have on occasion experimented with making this recipe slightly lower in fat. You can swap out non-fat cottage cheese for the ricotta and make sure you’re using the lowest fat cheeses you can for the rest and it tastes pretty much the same. Also, I’ve done half soft silken tofu and half ricotta for more protien without adding meat. Or used a jarred sauce that has meat or sausage already in. I really like Classico’s Fennel Sausage one for that.
I usually get about 9 servings out of this. I’ll also make a double batch in my giant lasagna pan and eat lasagna for a month. Yum. (On a side note for people dieting, if you do go through and make it low fat, depending on what other things you do with the recipe, it comes in at about 350 calories a serving.)