Make Memories

I figured that maybe someone out there would be interested in our new meatless meals we are making so I will share another recipe. Remember that I am not a measure everything and make everything exact kind of cook. I just throw in this and that.

The other day I made a Spinach Lasagna. It was sooo good.

In our new meatless meals I am trying to add more ingredients so that you do not miss the meat. So I went for adding garlic and spinach to my normal lasagna.

I have seen many recipes for lasagna over the years but why use a long overly hard recipe for what should be a fast and simple meal. People think lasagna is hard to make and takes forever but it does not have to. So here is some yummy and fast lasagna.

Directions

1. Lay lasagna noodles flat in a 9×13 pan and pour boiling water over them. Let them soften while you get the rest ready.

2.  Mix a defrosted bag of spinach with 30 oz of Ricotta cheese, minced garlic and 2 eggs.

3. When the lasagna noodles are soft, you are ready to assemble your lasagna.

4. Spoon a thick layer of your sauce on the bottom of a 9×13 pan. Your favorite prepared spaghetti sauce will work. You will need 2 normal sized jars. We used a meatless kind.

5.  Start layering in this order…

* Place 4 lasagna noodles so that they overlap

*  Spoon a layer of sauce and spread evenly

* Spoon a layer of spinach and ricotta

* Top with mozzerella

6. Continue to layer until the top layer of noodles. At this point you should be out of the spinach and ricotta mixture. The top layer will be just sauce and Mozzarella. Make sure that you have all of the noodles covered in sauce so they do not dry out and burn. We buy the huge bag of mozzarella because James likes it very cheesy.

7. Bake at 350 degrees for 20 minutes. Let the lasagna sit for a few minutes before you try to cut and serve it. If it is too hot some of the cheese will melt out and not look as good on the plate.