Monday, November 22, 2010
Lasagna with Ricotta and Spinach Filling
To make a tray of lasagne this size you will need:
1 box of Barilla lasagna pasta
1 recipe of Tomato sauce ( mine or your favorite)
Shredded Mozzerella Cheese
1 recipe of ricotta filling ( recipe to follow)
1 pt of ricotta cheese
1/2 cup or so of grated cheese ( romano or parm)
fresh chopped italian parsley ( 1/4 cup more or less)
garlic powder 1-2 tsp to taste
salt and pepper
You can mix all this together in a cuisinart or large bowl.
If you want to make it spinach like this one.. add 2 cups fresh spinach to the cuisinart and mix into the ricotta filling. If you don't have a cuisinart, just chop the spinach fine and add to your mixture. (this makes a great ravioli filling as well)
I made some meatballs to go on the side of the lasagna, so my friend can have a nice dinner of lasagna and meatballs.
Cook at 375 degrees for 1 hour. I do cook it covered with foil until the last 10 minutes or so and then remove the cover and either add the shredded mozzarella then and cook for 10 minutes longer or after it is completely cooked, sprinkle the cheese on and it will melt on top.
Be sure to let it set for half an hour or when you serve it it will not be firm. Cover lightly with your foil or a piece of parchment paper and it will be ready to serve as you prepare your salad or garlic bread , etc.
To reheat a pre-baked lasagna.. just tent some foil over the top of the pan so not to touch the cheese and bake till heated thru about 40 minutes at 350 to 375 depending on your oven. Take the cooled tray out of the refrigerator at least one hour prior to baking it. You can serve it right away if it has been baked once before.