Sauce: 3/4 cup chopped onion
2 cloves garlic
2 tbsp. olive oil
2 1/2 (26 oz) jars of pasta sauce
Filling: 1 15-16 oz container of ricotta cheese
1 (10 oz) package of spinach, cooked and drained
8 oz smoked mozzarella (some resevred for topping), shredded
1/2 cup grated parmesan
8 oz pack of oven ready lasagna
Saute onion, garlic in olive oil until soft. Add sauce, simmer.
Mix spinach, ricotta, 4 oz or one half of mozzarella, parmesan, eggs.
In 15x9 baking dish layer as follows;
2 cups sauce.
half lasagna noodles
half remaining sauce
2 oz mozarella
remaining lasagna noodles
Cover and bake at 350 for 45-60 minutes or refrigerate and later bake at 350 for 2 hours
Uncover and add remaining mozarella and bake for 15 minutes
Lest stand for 15 minutes before slicing
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