This lasagna is easy to make, and can be put together using homemade ingredients, store bought ingredients, or a mixture of each. No matter which way you slice it, homemade lasagna is always delicious.
One recipe homemade pasta, rolled into sheets (or 12 dried lasagna noodles)
2 1/2 cups homemade ricotta cheese (Or a 20 ounce container of store bought ricotta cheese)
2 Tablespoons Italian seasoning
16 ounces mozzarella cheese
1/2 box spinach, cooked with the water removed
4 cups homemade pasta sauce (or 2 jars of the store bought stuff)
If using homemade pasta, roll the pasta and let it dry for thirty minutes.
Cook the spinach according to the package directions. Once it has finished cooking, place it in a towel lined colander to begin draining.
Preheat your oven to 350 degrees.
Using a food processor or a hand blender, combine the ricotta cheese, eggs, and Italian seasoning. Process the ingredients until they are well combined.
Remove the spinach from the colander, and gently squeeze the towel to drain all of the liquid. (Trust me – you do NOT want spinach water in your lasagna!). Keep twisting and squeezing the spinach until you are sure all of the water has been removed.
Add the spinach to the cheese mixture and process a bit more, until it is fully combined. (In my house, spinach is a secret ingredient that only mom knows about, so I only add half the package, but feel free to add as much or as little as you’d like. Or you can leave it out entirely).
Building the Lasagna
Begin by adding about 1/2 cup of pasta sauce to the bottom of your lasagna pan, spreading it in a thin layer to coat the entire bottom.
Place one layer of uncooked lasagna noodles in the bottom of the pan, and top with about 3/4 cup of the cheese mixture. Top the cheese mixture with about a cup of sauce, and move on to the next layer.
When making lasagna, most people try and spread the cheese and sauce around as they build the layers. I never do this. Instead, I put the cheese and sauce right down the center of the pan and let the weight from the other layers do the work of spreading the cheese around. This causes less mess, less frustration, and speeds things up.
Continue building your lasagna, keeping the same noodle, cheese, sauce pattern, until you have built three layers. When you reach the top layer, add the noodles and gently press the center of the pan to help spread the cheese on the lower layers. Lastly, top the lasagna with a generous amount of sauce and mozzarella cheese.
Bake your lasagna at 350 degrees for an hour. When it’s done, the cheese on top should be melted and bubbly, and should be slightly brown around the edges. (If you notice the edges are browning a bit too quickly, cover your pan with tin foil, to keep the cheese from burning.)