Ingredients
- 20 lasagna noodles
- 2 Tbsp. olive oil
- 1 Tbsp. garlic minced
- 2 cups fresh spinach
- 3 cups ricotta cheese
- 2/3 cup Romano cheese grated
- 1 tsp. salt
- 1 tsp. dried oregano
- 1 tsp. dried basil (1 Tbsp. fresh, chopped basil)
- 1/2 tsp. black pepper
- 1 egg
- 3 cups mozzarella cheese shredded
- 3 cups tomato sauce
- 1 cup Parmesan cheese
Servings:
Instructions
- Preheat over to 350°F.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente. Drain.
- Boil spinach for 5 minutes. Drain then squeeze out the excess liquid. Chop the cooked spinach.
- Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, garlic, pepper and egg in a bowl. Mix well. Lay a single layer of lasagna noodles in bottom of a 9x13 baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 C mozzarella cheese and 1/3 C Parmesan cheese on top. Spread 1 C tomato sauce over cheese. Repeat layering 2 times.
- Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
Recipe Notes
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