1. Heat oven to 350 degrees. 2. Cook lasagna noodles to al dente, about 8 minutes. 3. Drain noodles & hang to dry separately (so they do no stick to one another). 4. Heat olive oil with garlic in a saucepan until garlic is fragrant & sizzling. 5. Add thawed & drained frozen chopped spinach and cook for a few minutes. 6. Remove spinach from heat and allow to cool. 7. Mix together beaten egg, ricotta, goat cheese, ½ cup Parmesan or Romano cheese, 2 cups of mozzarella, cooled spinach & garlic and salt & pepper. 8. Spread bottom of 9 x 13 inch baking dish with about ½ cup of tomato sauce. 9. Lay down 3 lasagna noodles, lengthwise, next to each other but not overlapping. 10. Spoon a third of the cheese/spinach mixture onto noodles and spread out onto noodles. 11. Spoon ½- ¾ cup of tomato sauce on top of cheese/spinach mixture. 12. Repeat with another 2 layers of noodles, cheese/spinach mixture and sauce. 13. On top of the fourth & final noodle layer, spoon out the rest of tomato sauce and top with remaining 1 cup of mozzarella and ¼ cup of Parmesan or Romano. 14. Bake in pre-heated oven, uncovered, for 40 minutes. 15. Allow cooked lasagna to cool for 25 minutes before cutting and serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
