FORK IN THE KITCHEN
- Fresh Pasta or
- Shallot & Garlic
- Tomato Sauce
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I made this for dinner tonight, it was so easy and delicious. I used premade uncooked lasagna noodles and it turned out fine. Perfect for a December weeknight.
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If desired, prepare homemade tomato sauce and pasta dough ahead of time.
Saute shallot, garlic, seasonings, and wilt in spinach, then drain any excess liquid.
Combine ricotta, mozzarella, and parmesan cheese along with spices and the spinach mixture.
Spread a thin layer of sauce on the bottom of an 8x8 or 9x9 baking dish.
Place a layer of no-boil pasta sheets or homemade pasta in the dish.
Spread about 1/3 of the ricotta spinach mixture on top of the pasta.
Sprinkle a layer of shredded mozzarella on top of the ricotta.
Spread a layer of sauce on top of the cheese.
Add another layer of noodles and continue building the layers in the same order.
Finish with a layer of sauce and top it off with shredded mozzarella and parmesan.
Bake covered for the first half, then remove the foil and continue baking until golden brown and bubbly.
Let it rest for about 10 minutes before serving up. Garnish with fresh basil and enjoy!
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