lasagna
prep this when you have time, bake it when you’re short on it
Out of respect to the chefs and food creators I know, I will never call these a recipe. They are general instructions for the things I make frequently, hence a recipe-ish.
This is a “pop in your headphones, listen to an audiobook” kind of recipe. I like to prep it on a Sunday and pop it in the oven on the night we need it.
Ingredients
1 package of no-cook lasagna
2 jars of marinara sauce
(you’ll likely only use 1 1/2 jars, but you can spoon the extra sauce and cheese on top of the leftovers when you reheat leftovers)1 package of you preferred ground meat or plant-based substitute (or mushrooms finely chopped)
A 16 oz container of ricotta or cottage cheese
A 16 oz bag of frozen chopped spinach, cooked and the water squeezed out from it
Shredded mozzarella
Spices: oregano, chili flakes, salt and pepper
Directions
Pour a few tablespoons of sauce into your baking dishes, and spread evenly. (I like to use two smaller baking dishes, and use the smaller size for the kids).
In a frying pan, brown your ground meat (or alternative), and season well with oregano, pepper, and chili flakes. Add sauce until it’s just coated, and add salt as needed. Set aside.
In a mixing bowl, combine your ricotta (or cottage cheese) and cooked-and-squeezed out spinach. Add oregano, black pepper, and chili flakes to taste, and combine well. Add salt as needed.
Begin assembling the lasagna. After adding a layer of the noodles, and spread the meat sauce across. Place another layer of noodles, and spread the ricotta mixture across. Repeat (I like to have 2 layers of each).
Top the lasagna with your sauce, shredded mozzarella, and more chili flakes if you wish.
Bake according to your pasta’s directions.