Spinach Lasagna

11 ingredients
5 steps

Ingredients

  • tomato sauce Italian
  • 16 ounces lasagna noodles
  • 2 containers ricotta cheese 15 ounces each
  • 8 ounces shredded mozzarella cheese 2 cups, divided
  • 1/2 cup grated Parmesan cheese divided
  • 16 ounces frozen chopped spinach thawed, drained and squeezed dry
  • 2 eggs
  • 1 tablespoon McCormick Parsley Flakes
  • 2 teaspoons mccormick perfect pinch italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick Black Pepper Ground

Directions

  1. 1
    Prepare Italian Tomato Sauce.
  2. 2
    Preheat oven to 350°F. Cook pasta as directed on package. Drain and rinse with cold water. Lay flat on wax paper or foil to keep noodles from sticking together. Set aside.
  3. 3
    Mix ricotta cheese, 1 1/2 cups of the mozzarella cheese, 1/4 cup of the Parmesan cheese, spinach, eggs, parsley, Italian seasoning, salt and pepper in large bowl.
  4. 4
    Spread 1/2 cup of the sauce onto bottom of 13x9-inch baking dish. Top with 1/4 of the noodles, overlapping edges. Spread 1/3 of the cheese mixture over noodles. Top with 1 1/2 cups of the sauce. Repeat layers two more times, ending with a layer of pasta and 1 1/2 cups of the sauce. Cover with foil.
  5. 5
    Bake 40 minutes. Remove foil. Top with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Bake 10 minutes longer or until center is heated through. Let stand 15 minutes before cutting. Serve with remaining sauce, if desired.

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