SPINACH & RICOTTA LASAGNA – YumDelish

Ingredients

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• FIRST YOU NEED TO MAKE YOUR TOMATO SAUCE (ON MY WEBISTE)
• USING A MEDIUM SIZE FRYING PAN, HEAT UP 1 TEASPOON OF OIL OR BUTTER TO HEAT UP THE SPINACH, PUT ASIDE AND LET COOL
• PLACE THE COOLED SPINACH IN A MEDIUM SIZE MIXING BOWL AND ADD THE RICOTTA, EGG, SALT AND PEPPER AND MIX WELL, PUT ASIDE
• GET A 9X13 BAKING DISH WHICH HAS BEEN LIGHTLY GREASED, PLACE A LITTLE SAUCE AT THE BOTTOM AND START LAYERING:
• START PLACING YOUR LASAGNA SHEETS FIRST (IF YOU ARE BUYING OVEN READY LASAGNA SHEETS THEN YOU DON’T HAVE TO BOIL THEM BEFORE BAKING, DO NOT OVERLAP EACH ONE
• THEN ADD SOME SAUCE ON THE LASAGNA SHEETS AS WELL AS HALF OF THE RICOTTA AND SPINACH MIXTURE AND HALF THE MOZZARELLA AND KEEP REPEATING THE PATTERN, ALWAYS ADDING MORE SAUCE ON TOP OF THE SHEETS.
• FINISH OFF WITH THE LAST OF THE LASAGNA SHEETS ON TOP WITH THE REST OF THE SAUCE AND GRATED CHEESE.
• COVER WITH FOIL AND BAKE IN A PREHEATED OVEN OF 400 DEGREES F. FOR ABOUT 45 MINUTES. REMOVE FOIL FOR THE LAST 10-15 MINUTES.
• Lorie Perrone May 1, 2017 at 12:22 pm - Reply Thank you for your comment. I appreciate you taking the time to write me.