First a tip, then the lasagna recipe. When you’re in the mood for…. Lasagna or whatever it is you’re thinking about cooking, look up at least 5 recipes so you get an idea of the ingredients, how it’s prepped, and the end result. Don’t worry about following any one recipe exactly just gather the gist of how the dish works, and make it your own. This helps if you don’t have all the exact ingredients and will help you become a more creative, confident cook!
sauté EVOO, onion, and garlic until it softens
add any kind of ground meat you like (extra lean hamburger, chicken, and turkey all work great.)
Stir in mushrooms and fish cooking.
Add at least one to two bottles of your favorite pasta sauce (I love Rao brand). Make sure it’s pretty soupy so that once again you have moist lasagna.
In another bowl combine, ricotta cheese, an egg, mozzarella cheese, Parmesan cheese, frozen chopped spinach that has been thawed and drained, basil, oregano, s&p.
Start by layering red sauce on the bottom of the dish, lasagna noodles (make sure they don’t stick together when they’re wet), ricotta cheese mixture, mozzarella cheese, red sauce, noodles.. Until you’ve reached the top and you’ll end with a mixture of mozzarella and Parmesan.
I suggest making two so you can freeze one. Cook it at 350 for…awhile (sorry). Probably at least an hour but check on it and make sure it’s toasty on top.
Let it sit for at least 15-20 minutes before serving.
