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| There are many recipes floating around for this type of lasagna. This one is my own invention, using my favorite convenience products.
Prep Time: 25 minutes Cook Time: 1 hours, 15 minutes |
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| Ingredients: | |||||
| 16 oz. pkg. ricotta cheese | |||||
| 3 oz. pkg. cream cheese, softened | |||||
| 1 egg, beaten | |||||
| 1 cup grated Parmesan cheese | |||||
| 2 cups frozen cut leaf spinach, thawed, well drained | |||||
| 1 lb. frozen meatballs | |||||
| 2 (28 oz.) jars spaghetti sauce | |||||
| 1 cup water | |||||
| 3 cups grated Mozzarella cheese | |||||
| 8 uncooked lasagna noodles | |||||
| 1 cup grated Parmesan cheese | |||||
| Directions: | |||||
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In medium bowl, combine ricotta cheese, cream cheese, egg, and 1 cup Parmesan cheese. Beat until blended. Stir in thawed spinach.
Bake meatballs according to package directions. Remove from oven and coarsely chop. In 13x9" glass baking dish, pour 1 cup spaghetti sauce. Layer 4 lasagna noodles over sauce. Top with half of the ricotta mixture, then half of the cooked, chopped meatballs. Pour half of the water over. Sprinkle with half of the Mozzarella cheese. Top with half of remaining spaghetti sauce. Repeat layers, ending with spaghetti sauce. Top with 1 cup Parmesan cheese. Cover tightly with foil and refrigerate at least 8 hours, or overnight. When ready to eat, place in preheated 375 degree F oven. Bake for 1 hour, or until lasagna noodles are tender when pierced with fork. Uncover and bake 10-15 minutes longer until bubbly. Remove from oven and let stand 10 minutes before serving. |
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