Lasagna may very possibly be the ultimate comfort food. Cheesy...saucy...carby...it doesn't get much better than that!


Lots of people precook the noodles, but it's unnecessary. I use them raw by simply adding a little water, covering the pan tightly with foil and baking for a slightly longer amount of time.


Begin by lightly sautéing the spinach with the garlic, until just wilted. Mix the spinach with the ricotta, egg and spices. Set the mixture aside and get ready to assemble the lasagna.


Place 3 lasagna noodles on the bottom of the pan, and cover with ½ cup marinara sauce.


Spoon approximately 1/3 of the ricotta mixture over the sauce, and sprinkle ½ cup of shredded cheese over that.


Repeat the noodles, marinara, ricotta, shredded cheese pattern for the next two layers.

For the final layer, spread 3 noodles across the top. Cover with the last ½ cup of sauce and shredded cheese.


Pour the ½ cup of water around the edges of the lasagna. Cover the pan tightly with foil and bake covered on 400 for 1 hour. Uncover and bake another 15 minutes. Let the lasagna rest for 10-15 minutes. Cut and serve.


Ingredients

  • 5 oz. raw spinach
  • 2 cloves garlic, crushed
  • 1 lb. ricotta cheese
  • ½ tsp. basil
  • ½ tsp. oregano
  • 1 tsp. salt
  • 1 egg
  • 2 cups marinara sauce
  • 2 cups shredded cheese
  • 12 raw lasagna noodles
  • ½ cup water

Directions

  1. Lightly sauté the spinach with crushed garlic until spinach is just wilted.
  2. Mix the ricotta cheese with the egg, salt, oregano, basil and wilted spinach.
  3. Place 3 lasagna noodles on the bottom of the pan. Cover with ½ cup marinara sauce. Spoon 1/3 of the ricotta mixture over the sauce. Sprinkle ½ cup shredded cheese over the ricotta.
  4. Repeat the noodles, marinara, ricotta, shredded cheese pattern for the next two layers.
  5. For the final layer, spread 3 noodles across the top. Cover with the last ½ cup of sauce and shredded cheese.
  6. Pour the ½ cup of water around the edges of the lasagna. Cover the pan tightly with foil and bake covered on 400°F for 1 hour. Uncover and bake another 15 minutes. Let the lasagna rest for 10-15 minutes. Cut and serve.

Leftovers keep well in the fridge for a couple of days, and can be reheated on low in the oven or in a frying pan over a low flame on the stovetop. To prepare in advance, assemble the lasagna, minus the water, and freeze. Before baking, simply pour in the water and increase the baking time by 30-40 minutes.

What's your ultimate comfort food?