Cindys Spinach Lasagna
I love lasagna. I remember growing up and my mom always made this really awesome lasagna. It always made the house smell so good. This was a frequent request of mine. I came from a family of eaters. Everything we do revolves around food. If we are shopping we have to stop and eat. We go to the county fair for the food. For as long as I can remember my mom has been an ovo-lacto vegetarian. I converted from a full fledge carnivore (Yep, I ate it all even deer.) to an ovo-lacto vegetarian when I was 16. Now 25, two beautiful children, one bitter divorce, and now a wonderful engagement later, I use this recipe frequently. Even as meat eaters my children, my fiance, and his family love this lasagna.
1 box (16oz) lasagna noodles
2 jars of your favorite pasta sauce
1 box frozen chopped spinach thawed and drained
1 large container ricotta cheese
8oz mozarella cheese
Pre-heat oven to 350 degrees farenheit.
Cook lasagna noodles according to directions on package. Meanwhile thaw and drain spinach*. Mix thawed, drained spinach with ricotta cheese. Lightly grease a 13X9 pan with cooking spray. Layer noodles, sauce, cheese and spinach mixture, and mozarella cheese. Repeat layers until cheeses and sauce are gone finishing last layer with sauce and mozarella cheese. Cover with foil and bake for 30-35 minutes until cheeses are melted and lasagna is heated through. Serve with garlic bread and a salad.
* I thaw spinach in the microwave according to package directions and squeeze it out in a clean dishtowel.
1. Cindy's Lasagna – Recipe – Cooks.com
2. Artichoke & Spinach Lasagna – Cindy Nord