Lasagna

Name: Lasagna
Yield: serves 10 to 12
Ingredients: 1 pound mushrooms; 1 large onion; 4 cloves garlic; 3 tablespoons canola oil; 1 pound frozen chopped spinach; 2 eggs; 32 ounces ricotta cheese; 1 (26-ounce) jar prepared spaghetti sauce; 1 (12-ounce) box no-cook lasagna noodles; 1 pound grated mozzarella cheese; 1 cup grated Parmesan cheese

December 14, 2011

This version of lasagna is really unbeatable, with lots of mushrooms, spinach, and cheese. Use no-cook (or no-boil) lasagna noodles so you don’t have to cook them beforehand—they absorb the liquid in the filling and cook as the lasagna bakes. If you’re having people over, you can assemble it in advance and keep it in the fridge until you’re ready bake it. Serve it with a big salad and garlic bread, and you can practically feed your whole neighborhood.

Recipe notes

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