cups tomato sauce, homemade or jarred, your choice
NUTRITION INFO
Serving Size: 1 (344) g
Servings Per Recipe:
8
AMT. PER SERVING% DAILY VALUE
Calories: 527.2
Calories from Fat 256 g49 %
Total Fat 28.5 g43 %
Saturated Fat 15.5 g77 %
Cholesterol 104.1 mg
34 %
Sodium 1221.4 mg
50 %
Total Carbohydrate
38.2 g
12 %
Dietary Fiber 4.6 g18 %
Sugars 7.5 g30 %
Protein 31.2 g
62 %
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DIRECTIONS
Heat oven to 350 degrees.
Cook lasagna noodles to al dente, about 8 minutes.
Drain noodles & hang to dry separately (so they do no stick to one another).
Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling.
Add thawed & drained frozen chopped spinach and cook for a few minutes.
Remove spinach from heat and allow to cool.
Mix together beaten egg, ricotta, goat cheese, ½ cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper.
Spread bottom of 9 x 13 inch baking dish with about ½ cup of tomato sauce.
Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping.
Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles.
Spoon ½- ¾ cup of tomato sauce on top of cheese/spinach mixture.
Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce.
On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and ¼ cup of Parmesan or Romano.
Bake in pre-heated oven, uncovered, for 40 minutes.
Allow cooked lasagna to cool for 25 minutes before cutting and serving.