Once your children are older and past the risk of food allergies, sprinkle fresh pine nuts in each layer for a nice flavor and to add a little texture to the lasagna.
INGREDIENTS | YIELDS 9″ × 13″ baking dish
- 2 eggs
- 1 (15-ounce) container of ricotta cheese
- ½ teaspoon salt
- ¾ cup Parmesan cheese, divided
- 1 quart prepared spaghetti sauce
- ½ pound whole-wheat lasagna noodles, uncooked
- ½ pound mozzarella cheese, sliced
- 1 bag fresh spinach
Preheat oven to 350°F.
In a large bowl beat eggs, ricotta, salt, and ¼ cup Parmesan cheese.
Lightly grease a 9″ × 13″ baking dish. Put small amount of spaghetti sauce on bottom.
Layer uncooked noodles, ricotta cheese mixture, mozzarella cheese, and about 2–3 cups of fresh spinach per layer. Repeat layers to top of baking dish.
Sprinkle top with ½ cup Parmesan cheese.
Cover and bake for about 1 hour or until noodles are tender.
Uncooked Noodles in Lasagna?
You do not need to precook the noodles for lasagna and you do not need to purchase special “no-cook” noodles. Most noodles will cook to appropriate tenderness with the high moisture content of the lasagna and long cooking time. One tip: Run the noodles under water before layering in pan to help make sure they cook.