Years ago I had a friend tell me she’d make homemade lasagna all the time using the no boiling lasagna noodles and that it tasted great! Inspired, I ventured to try to make this rather intimidating dish. It was intimidating to me since it seemed so difficult to make but using the no boiling noodles makes all the difference in the world! Since then, we make this dish every once in a while and last night we whipped it up within 20 minutes! It is really tasty with the spinach and fresh herbs and you’ll probably have leftovers for lunch the next day.
Here’s our favorite recipe!
1 Box Barilla Oven Ready Lasagna
2 jars of your favorite marinara sauce
2 tablespoons of olive oil
1 pound ground beef
salt and pepper
4 cups shredded mozzarella
3 cups cottage cheese
1 tablespoon fresh basil – chopped
1/2 medium size yellow onion
1 tablespoon Italian Herbs
3 to 4 cups chopped fresh spinach
2 large eggs
Saute the chopped onions in the olive oil. Separate about half into a large mixing bowl. Brown the beef and salt and pepper – drain the fat if needed.
Roughly chop the spinach – I love spinach so I add 4 cups but if you want to use 3 cups that works too! Put into the mixing bowl with the onions, add 3 cups of the mozzarella and 3 cups of the cottage cheese, Italian spices, chopped basil, salt and pepper, and 2 stirred eggs. Mix around until everything is mixed together.
Warm up the sauce then add some at the bottom of a large glass pan. This keeps the noodles from sticking. Place them alongside each other.
Add more sauce, then add some of the mix and a layer of beef. We went with two layers of noodles, mix and sauce. Add the rest of the mozzarella cheese and sprinkle some Italian herbs on top. Cook covered with tin foil for 25 minutes at a preheated oven at 35o degree Fahrenheit. Once baked, take the tin foil off and bake another 5 to 10 minutes to brown the top.
Take out and let cool for a few minutes. Make a salad, add a baguette and you are set! Enjoy!