Now that school is back in session and sports are in full swing, it is hard to keep nutritious meals on the table. Let's face it, when you don't get home from car pool until after seven, it is hard to get dinner on the table quick enough to soothe those rumbling tummies following you around the kitchen.
This lasagna is a great make-ahead recipe and the best part is your kids will love it, even though it has a full bag of fresh baby spinach in it. Make it on the weekend, or even the morning of - just store in the fridge until time to bake.
1 bag fresh baby spinach
2 cloves of garlic
1 16 oz container of whole milk Ricotta
juice of one lemon
1 container no boil lasagna noodles
1 tablespoon butter
1 tablespoon all purpose flour
1 teaspoon dried basil
1 teaspoon dried oregano
2 cups milk
1/2 cup Parmesan cheese
1 cup Mozzarella cheese
salt and pepper to taste
1. Using a food processor chop the spinach and one clove of garlic.
2. Mix the garlic and spinach mixture in a mixing bowl with the Ricotta and lemon juice, then set aside.
3. To make the sauce start by melting the butter and lightly sauté the garlic then add the tablespoon of flour and mix into a paste. Pour in 1/2 cup milk, the basil and oregano, whisk until thick and add another 1/2 cup milk until all has been added.
4. When the sauce is thick add the Parmesan, salt and pepper and blend until melted.
5. To assemble the lasagna start by layering the no bake noodles and then the Ricotta spinach mix, you should have enough for three layers.
6. Pour the sauce on top and then spread the Mozzarella evenly. Bake covered at 350 degrees for 20 minutes and 5 minutes uncovered.
This cheesy comfort dish is sure to please your crowd!