Who doesn't love a cheesy, saucy, and delicious lasagna? It's gooey, chewy and with each mouthful you get a big old warm hug. To me, lasagna is comfort food at its finest. I know that I'm already drooling while it's baking, and when I see that crusty cheese on the edges, I about lose my mind. I've eaten a lot of lasagna in my life, and I promise, you'll never be tempted to buy that store-bought brand that starts with an St. And when you make it with my homemade meat sauce, your house will smell amazing all day.
Here's how to make it:
First - make the meat sauce. You'll want to let it simmer for a few hours so plan ahead!
Ingredients
1 1/2 TSP salt, divided, or to taste
1/4 TSP ground black pepper
1 1/2 cups chopped fresh spinach
12 lasagna noodles (typically 1 package) Tip: Use oven-ready noodles so you don't have to boil them first. If you don't have these, follow the directions on the box.
16 ounces full-fat or skim ricotta cheese
1 egg
3/4 pound mozzarella cheese, sliced (or 8oz shredded)
3/4 cup grated Parmesan cheese
(optional) - you can add thinly sliced zucchini and/or eggplant to make it a veggie lasagna. Use a mandoline to get even slices, then sprinkle with granulated salt and place them in a colander to draw out any excess moisture. Leave it for about 1 hour, then rinse with cold water and pat dry with a paper towel before using.
Instructions
If you're not using oven-ready lasagna noodles, make the noodles according to the package instructions and rinse with cold water so they stop cooking.
Preheat oven to 375° F.
In a medium bowl, combine the ricotta cheese, egg, chopped spinach, and 1/2 TSP salt.
To assemble the lasagna, spread about 1 1/2 cups of the meat sauce in the bottom of a 9x13-inch baking dish. Arrange six noodles lengthwise over the meat sauce, then spread with one half of the ricotta cheese mixture.
Top with a third of mozzarella cheese slices (or shredded). Add another 1 1/2 cups of meat sauce over the mozzarella, and sprinkle with 1/4 cup parmesan cheese.
Repeat the layers, and top with the remaining mozzarella and parmesan cheese.
Top with chopped fresh basil and sprinkle italian seasoning over the cheese.
Cover the pan with aluminum foil. If you don't have non-stick foil (make sure the non-stick side is facing the lasagna) to prevent sticking, either spray the foil with cooking spray, or make sure the foil doesn't touch the cheese.
Bake for 25 minutes. Remove the foil, and bake an additional 25 minutes. Cool for 15 minutes before serving and enjoy!
Did you make it? Share pics in the comments!
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