Winter for me means comfort food, full of warm, spicy, and filling: curries, fresh breads, Italian food, and soups! I try to keep my recipes healthy and light, while still giving me that comfort that I’m craving.
This Lasagna recipe fits the bill. Experiment with your favorite veggies and/or tomato sauce.
Sacla Napoletana Pasta Sauce is my preferred sauce in a jar. Imported from Italy, it has whole cherry tomatoes and no sugar, so it adds a bright, fresh tomato flavor to any dish. Any marinara will do, but check your labels for one without added sugar for a more savory dish. If you don’t mind the extra step, homemade marinara is easy and delicious. The recipe is HERE with the Eggplant Parmesan.
- 15 oz ricotta cheese
- 1/4 cup ground parmesean cheese
- 1 clove fresh garlic minced
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1/2 cup water
- 1/2 cup milk (sub water if preferred)
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1 box lasagna noodles uncooked
- 2 jars marinara sauce
- 1 medium zucchini sliced into 1/8″ rounds
- 4 cups fresh baby spinach chopped
- 1 cup mozzarella shredded
- 1-1/2 cups brown mushrooms sliced
Pre-heat oven to 375º F. Make the white sauce.
In a medium-sized bowl, whisk together all ingredients: ricotta cheese, parmesean, garlic, water, milk, basil, oregano, red pepper flakes, salt and pepper. Add more water if needed: the sauce should have the consistency of a thin milkshake. Set aside.
In a 9 x 13 baking dish, spread a thin layer of marinara sauce, about 3/4 cup.
Next add a layer of UNCOOKED lasagna noodles, all in the same direction. Break them apart if you need to fill spaces.
Spoon a thin layer of Cheese Sauce over the noodles so that every noodle is completely covered (a little less than 1/2 of the mixture). Reserve sauce for the next layer.
Spread out 2 cups of the spinach over the Cheese Sauce. Over the spinach, spread the mushroom layer.
Add another layer of noodles, this time, perpendicular to the first layer of noodles.
Repeat the White Sauce layer, using the remainder of it. Cover all of the noodles.
Next, layer all of the zucchini over the Cheese Sauce, then cover with the remainder of the spinach.
Spoon 1-1/2 cups of marinara over the spinach.
Add another layer of noodles, in the same direction as the first layer.
Cover noodles with all of the remaining sauce in jar 1, and all of jar 2.
Sprinkle with mozzerella.
Cover with aluminum foil, and bake for 45 minutes.
Remove the foil and broil for 5-7 minutes until bubbly and a slightly browned.
Allow to cool and set 10-15 minutes before serving.
Sacla Napoletana Pasta Sauce is my preferred sauce in a jar. Imported from Italy, it has whole cherry tomatoes and no sugar, so it adds a bright, fresh tomato flavor to any dish.
Any marinara will do, but check your labels for one without added sugar for a more savory dish. If you don’t mind the extra step, homemade marinara is easy and delicious. The recipe is HERE with the Eggplant Parmesan.