My mom is the one who introduced us to this easy version of lasagna. The layers are beautiful and it is such a delicious dish. I like it for company, providing a meal for someone, Sunday dinner, or even as a non-traditional holiday main dish – this is probably how I most remember having it growing up. I gave my husband a choice of things to serve for a dinner we were hosting recently and I didn’t get past the lasagna suggestion - I don’t make it often but it is definitely a family favorite.
Lasagna can be involved with bechamel sauce, meat sauce and more but this version will achieve the levels of flavor and takes a fraction of the time. I always use sausage because I think it adds incredible flavor! Also, the spinach is optional but I like the color it provides and, of course, the nutrients. Serve this with garlic bread or homemade breadsticks, and a lettuce salad. Hope you enjoy this as much as we do!
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1 – 16 oz. pkg. lasagna noodles
1 qt. spaghetti sauce (jarred or make your favorite homemade!)
1 lb. sausage or ground beef
1 c. water
1 – 15 oz. carton ricotta cheese
1 egg beaten
8 oz. shredded mozzarella or Italian cheese blend
6-8 oz. frozen spinach, thawed and water squeezed out
1/3 c. water
1/4 c. parmesan cheese
1 Tb. parsley flakes
salt, pepper to taste
1/2 c. parmesan cheese
Brown meat, add spaghetti sauce and 1 c. water, bring to a boil. In mixing bowl combine ricotta cheese, egg, mozzeralla, spinach 1/3 c. water, 1/4 x. parmesan, parsley flakes, nutmeg, salt, and pepper.
TO ASSEMBLE: Use uncooked lasagna strips bu rinse in hot water before layering in a 9×13 pan (about 4 lasagna strips fit in a single layer – 3 lengthwise, 1 crosswise). Layers: 1 2/3 c. sauce, lasagna strips, 1/2 cheese mixture, 1 2/3 c. sauce, lasagna strips, remaining cheese mixture, 1 2/3 c. sauce, lasagna strips, remaining sauce, top w/1/4 c. parmesan cheese.
Bake at 375 degress covered w/foil for 40 minutes. Remove foil and bake for 15 more minutes. Let stand 5-10 minutes before cutting.