My friend Lindsey shared her family’s recipe with me and I knew I had to try it. It sat in my email inbox for a couple months, and I’m not sure why I delayed for so long in trying it. I’ve made it three times in the last couple of months! It’s perfect for a chilly fall Sunday, or for feeding a crowd. As she said “it makes an impression!”
I love the addition of spinach to the lasagna, but if you aren’t a fan, feel free to leave it out. Also, the sauce is the “secret”- so set aside an extra thirty minutes to let it simmer! Lindsey’s directions to me were very flexible- so feel free to make it your own, as I did!
-1 Large Jar of Traditional Prego Sauce
-1/2 Cup of Dry White Wine
-2 Tablespoons Brown Sugar
-Dash of Salt
-Dash of Italian Seasoning
-1 Tablespoon Extra Virgin Olive Oil
-Sauce from above recipe
-1 Box Lasagna Noodles (NOT precooked or no-boil type)
-1 15 ounce container of Ricotta Cheese
-1 15 ounce container of 2% Cottage Cheese
-2 Cups Shredded Mozzarella
-1/4 Cup Shredded Parmesan Cheese
-1 Pound of Ground Beef
-1/2 Cup Frozen Spinach, thawed and squeezed dry
For the sauce: Add ingredients to a medium saucepan and let simmer on low-medium heat for at least 30 minutes before you start making the lasagna.
Preheat oven to 350F. Boil water and cook 12-15 lasagna noodles per box directions. Brown the ground beef and drain the fat. Set aside.
If using spinach, run under warm water and thaw. Squeeze out as much liquid as possible and dry again with paper towels. Any remaining liquid will make the lasagna watery, so do your best. In a large bowl, mix together ricotta cheese and cottage cheese. Add the spinach and stir. Set aside.
1) In a 9×12 inch casserole pan (I use Pyrex), spread a generous amount of sauce along bottom, in the corners, and up the sides.
2) Add three lasagna noodles, next to each other and not overlapping. Add another layer of sauce to cover the noodles.
3) Add some of the ricotta/spinach mixture and gently spread with a spoon.
4) Add a layer of sauce, then noodles, followed by more sauce to cover the noodles.
5) Add the layer of beef now, and coat it in the sauce.
6) Sprinkle a layer of mozzarella cheese over the beef.
7) Add a layer of noodles, then sauce.
8) Add a layer of the rest of the ricotta/spinach mixture.
9) Add a layer of noodles, then sauce.
10) Finish with a layer of mozzarella and Parmesan cheese.
Put the lasagna in the oven for 20 minutes uncovered. If it is starting to look too dark, then cover with foil. Bake for another 20 minutes (totaling in 40 minutes.) Remove from the oven and let rest for 5-7 minutes.