Lasagna Surprise
photo by Chef Mommie
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 3⁄4 cup chopped onion
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 2 (26 ounce) jars spaghetti sauce
- 1 lb ground beef or 1 lb sausage
- 1 (16 ounce) container ricotta cheese or (16 ounce) container cottage cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and well drained
- 1 lb mozzarella cheese, shredded
- 1⁄2 cup parmesan cheese, grated
- 2 eggs
- 1 (1 lb) package lasagna noodle, cooked
directions
- In a large pan, cook ground beef/sausage, onion& garlic in oil. Add spaghetti sauce and simmer 15 minutes.
- In bowl, mix ricotta, spinach and 1 cup mozarella, all of parmesan and eggs.
- In 9x13 baking dish (or smaller dishes as needed), layer 2 cups sauce, half of noodles, half of remaining sauce, all of spinach mixture, half the mozzarella, remaining noodles& sauce.
- Cover with foil sprayed with cooking spray and bake at 350 F for 45 minutes or until hot.
- Uncover, top with remaining mozzarella.
- Bake 15 minutes.
- Let stand 15 minutes before serving.
- **To freeze: Bake, cool, wrap well, and label. freeze up to 2 months. *Note: You can assemble and freeze without cooking and cook on the day to be eaten!
- To serve, defrost overnight and then bake at 350F until warmed through, or bake from frozen for 1 hour and a half.
- Note: you can also microwave individual servings!
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Reviews
-
I thought this was a pretty good lasagna recipe. I substituted cut up chicken breast for the ground beef. I also added garlic powder and black pepper to the ricotta spinach mixture for some more flavor. I didn't have onion, so I skipped that and used olive oil instead of vegetable oil. This had good flavor and was hearty, warm, and rich! NUM!!
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Tweaks
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I thought this was a pretty good lasagna recipe. I substituted cut up chicken breast for the ground beef. I also added garlic powder and black pepper to the ricotta spinach mixture for some more flavor. I didn't have onion, so I skipped that and used olive oil instead of vegetable oil. This had good flavor and was hearty, warm, and rich! NUM!!
RECIPE SUBMITTED BY
Nancy Sneed
United States
Hi, I live in the Ozark mountains in north central Arkansas. I'm married to Jerry for 27 years now and he had our two kids when we married. I didn't have any so he gave me his and I was happy to get them!8-)
We have two other boys, JJ and Andy who are a daschund and a maltese respectively. JJ left us to go to doggy heaven in 2004. Now we have another Maltese and her name is Keisha. I usually call her "Keter-bug".
I worked with developmentally delayed individuals in a state Human Development Center for 12 years and wouldn't change it for anything else.
My favorite cookbook would have to be Joy of Cooking because it's like a Cook's Bible...if you can't find something anywhere else you will find it in there. I don't use it all the time but if I have a question it's the first place I turn. The one I use the most is a Louisiana Junior League cookbook called "Cotton Country Cooking". It has everyday food in it that is what we like to eat the most.
I've cooked just about anything I can think of from lobster to raccoon. We even cooked turtle.
The thing that I really get peeved about is when people try to be someone they aren't. If you are just yourself you'll come a lot nearer to being who you want to be which is probably accepted and liked by all.
I'd like to go to Europe if I had a month off. I've always wanted to go to France because that's where one side of my ancestors are from, England and Wales since that is where the other side originates and then Scotland where even others are from. I think everyone should know their heritage.