Meat Lasagna with Spinach and Fresh Mozzarella

If I can brag for a moment... I love my meat sauce recipe. However, I never used it in lasagna. I always wanted to, but it's usually Ron and I eating so it would take forever for us to eat an entire pan of lasagna. We were going over to my parents house to watch HBO's Pacific with some friends, and the timing was perfect. You will not be disappointed with this lasagna. Delicious. Enjoy!
1 recipe for meat sauce (I actually doubled the recipe- which i would recommend)
25 oz ricotta cheese
1 lb fresh mozzarella, sliced thin
3 cups fresh spinach, chopped
3 Tbl fresh grated Parmesan cheese
1 egg
2 Tlb fresh Italian parsley, chopped
12 cooked lasagna noodles


Pre-heat oven to 350 degrees. Cook lasagna noodles. Be sure to cook the noodles a little less than al dente, mushy noodles=gross. In a separate bowl, mix ricotta, Parmesan, egg, and parsley. Mix well. In a 9X13 baking pan spread meat sauce to create a thin layer. Place 4 noodles over the sauce. Layer ricotta mixture, 1/3 mozzarella cheese, 1/3 spinach, and 1/3 sauce. Repeat ricotta, mozzarella, spinach, and sauce for the second layer. For the third layer, place noodles over the sauce, add ricotta, spinach, and remaining sauce. Top with remaining mozzarella cheese slices. Cover with foil and bake for 30 minutes. Remove foil and bake uncovered for an additional 15 minutes (the cheese might stick a little but just scrape it back on the lasagna). Remove from oven, and allow lasagna to cool for 15-20 minutes (this is very important, or you will have one hot mess).

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