Hints for before starting:
*Be sure to get the No Boil Lasagna noodles. This will significantly cut your time
*Because you are using the No Boil noodles, you will need pretty much a full jar (1 lb. 8oz.) of your favorite spaghetti sauce.
1 package Frozen chopped spinach
2 cups (about) shredded carrots
2 small cans of mushrooms
2-3 stems chopped scallions
shredded mozzarella cheese (I like low moisture/part skim)
No Boil lasagna noodles
1 jar of favorite spaghetti sauce (I love mushrooms and always go with Ragu Super Chunky Mushrooms)
15 oz. (1 3/4 cups) part skim ricotta cheese
Spices (I went with garlic, oregano, basil)
1) Pre-heat oven to 350 degrees.
2) Defrost chopped spinach in the microwave. Be sure to turn a few times. Once your muscles allow for it, break up the spinach and continue to defrost in the microwave. After the spinach is defrosted, use a colander to squeeze out as much water as possible.
3) In a large bowl, combine the following: ricotta cheese, carrots, scallions, mushrooms, spinach (once fully defrosted), and spices. It's chef's choice with the spice amount. I usually choose to go a bit heavy on the garlic.
4) In a large baking dish, pour a small amount of spaghetti sauce on the bottom. Use a spoon to evenly spread the sauce.
5) Next, place 3 noodle pieces in the dish. Be sure the noodles aren't touching each other as they will expand a bit.
6) Spread some of the veggie/cheese mixture on top (about 2/3 cup). I like to use a spoon to make it more even.
7) Top with some spaghetti sauce and sprinkle with mozzarella cheese.
8) Repeat this layering 2 more times.
9) Then place the last 3 noodle pieces on top and cover with spaghetti sauce. Make sure all noodles are covered with sauce, otherwise they will dry out. Sprinkle some more mozzarella cheese and finally top with parmesan grating cheese.
10) Cover the dish with aluminium foil and bake for 30 minutes. Then uncover and continue to bake for 15-20 minutes. You will know the lasagna is done when it is bubbly!
11) It helps to let the dish sit for 5 minutes before serving it.
Recipe by: The Yellow Apron Experiment