I found this recipe at one of my favorite vegetarian blogs. This woman is pretty much amazing - there are soo many more that I would LOVE to give a whirl. Last night, as always, I was craving italian. Let me tell you, this was muchhh better than OG, people! Try it tonight!
1 package of Barilla no-boil lasagna
6 cups of tomato sauce
4-6 cups of fresh baby spinach (or one package)
3 cups of Ricotta cheese (I subbed 2 c. ricotta for cottage cheese).
1 egg
3 tb of Pecorino Romano cheese divided
4 cups of shredded mozzarella divided
Salt and Pepper to taste
1. Pre-heat the oven to 400
2. Mix ricotta, 1 tb of Pecorino Romano, 2 tsp of salt and pepper, and 1 raw egg together. Stir.
3. Spread tomato sauce on the bottom of the pan. Next, layer the pasta shells on top of the sauce, try and cover the bottom of the pan. Add ricotta mixture and spread with a spatula. Place baby spinach leafs on top, then lay mozzarella on top. Then more sauce. The next layer will be a repeat of the first, but without the spinach
4. After the second layer, add the final shells on top, plus more sauce and the rest of the Pecorino Romano. Salt and Pepper.
5. Bake uncovered for 30 minutes, then add a foil cover for the final 30 minutes.
6. Let cool - pair it with a salad and some garlic bread. Mmmm. Enjoy!
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