Spinach Lasagne

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Goood Mooorning!!!

I hope you guys are ready.  I am coming back and back with vengeance.   I’ve been meaning to post this since Monday, but then life happens.  Doesn’t life know I have things to do!  Recipes to share!  Pictures to take! (Feeling semi-dramatic, just go with it.) Not only that, but this was the PERFECT Monday recipe.  

Well, today is a rainy Wednesday, so I’m making this the PERFECT rainy Wednesday recipe.  It’s Wednesday.  Hump-day.   Oh-my-gosh-why-can’t-it-be-Friday day.  Not only that, but it’s rainy.  The worst kind of hair/shoe day.  I can’t think of no other way to make one feel better than lasagne.  It works, trust me.

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I actually made this on a dreary Monday (ironic?), so it’s basically a cure all.  It’s comforting, easy, cheesy, and warm.  Something to get you through till the weekend, it’s a mid-week semi-indulgence.  Made with spinach and whole wheat…. it’s practically health food.  Your welcome.

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Spinach Lasagne

Ingredients

  • 1 or 2 whole wheat no-boil lasagne packs
  • 20 oz jar marinara sauce
  • 1 lb ricotta cheese
  • 2 blocks mozzarella cheese grated (about 2 cups)
  • 1 package frozen spinach thawed
  • ground pepper
  • 1 block parmasan cheese

Preheat oven to 350.

In a bowl.  Mix together the ricotta and half (1 block) of the mozzarella cheese.  Making sure you squeeze most of the liquid out of the spinach, add that in next.  Add some fresh ground pepper and mix to combine.  Divide mixture into 3.

Using a 9×13 casserole pan put a thin layer of sauce, just to wet the bottom.  Place your first layer of lasagne noodles on the pan.  Should be about 4 noodles.  Use one part of the cheese mixture and evenly place on top of the noodles.  Add a thin layer of jarred marinara sauce, probably a half cup.  Time for your next layer of noodles, cheese, and sauce.  After your third layer, cover with another 4 noodles on top.  Poor the rest of the marinara, about 1/3 of the jar.  Spread the other half of grated mozzarella on top.

Place in the oven for about 40 minutes.  Mozzarella should be browning and bubbling on top.  Take out the oven and grate the parmasan cheese on top, however much you desire.  Place in the oven for another 5-10 minutes.

Serve warm and gooey!

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*Most of these were rounded measurements.  I’m still trying to get into the habit of measuring while I cook.  I take for granted the laid-back attitude of cooking compared to the preciseness of baking.  Whoops!

Enjoy lovies!

 

yesenia

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