Three Cheese Bake (Print Version)
# Ingredients:
01 -
About 9 oz (250g) lasagna noodles.
02 -
Three cups of marinara sauce.
03 -
Roughly 17 oz of spinach, frozen and thawed (equals 2 cups).
04 -
Two dozen ounces of ricotta cheese.
05 -
Five ounces of grated parmesan.
06 -
Nine ounces of mozzarella; fresh or shredded works fine.
07 -
A pinch of salt plus some ground black pepper.
08 -
Fresh basil as a finishing touch.
# Instructions:
01 -
Set the oven to 400°F (200°C).
02 -
Squeeze all the liquid out of the spinach.
03 -
Combine the spinach, ricotta, and most of the parmesan (keep a bit for the topping). Add salt and pepper to taste.
04 -
Cover the bottom of a baking pan with half a cup of marinara.
05 -
Put down some pasta sheets, spread half a cup of sauce, add a quarter of the ricotta-spinach blend, then sprinkle one-fifth of the mozzarella on top.
06 -
Do the same thing for three more layers.
07 -
Add the last layer of pasta, pour on the rest of the sauce, then sprinkle what's left of the parmesan and mozzarella.
08 -
Pop it in the oven for 25 to 30 minutes until it's bubbling and golden.
09 -
Let it sit for 10 minutes so it firms up.
10 -
Add some fresh basil right before serving.
# Notes:
01 -
You can swap the frozen spinach for 2 cups of cooked, fresh spinach.
02 -
If you're using fresh mozzarella, get rid of extra moisture with a paper towel.
03 -
Give the lasagna time to rest if you want neat slices.