Five stars with my revisions.... I always make make a DOUBLE recipe of this (it is better, as usual with lasagna, a day or more later after baking..and it freezes beautifully) and using no-boil noodles here--forget the cups of water, not necessary (we want concentrated flavors, not watered down)... ricotta instead of the cottage cheese.... a 25 ounce jar of a tomato-heavy slightly-pinkish tone "3-cheese pasta sauce", then another bigger jar of bright red tomato pasta sauce. Mix the red (pinkish one) cheesy sauce in with the spinach mix per the directions... so make three layers between the pasta layers (instead of just two); spinach mixture, cheese mixture, and bright red pasta sauce mixture. The final layer of pasta gets topped with just the red sauce. Cook for the 55 minutes, *then* top with more cheese (both mozzarella and parmesan, so you will need more than the recipe calls for in my version) and bake til the cheese browns til it looks like a magazine cover (and congrat yourself). Also, don't layer things too evenly, lumpy is good! (which is nice as laying out the cheese mixture evenly is close to impossible and not desirable to me anyway--put the red sauce in the spaces between) It then bakes down into luscious curvy layers of pasta, a bang of cheesy goodness here, another of spinach divinity there, all with the bright red cheerfulness of concentrated tomato sunshine of summer for your eyes and mouth. Thank you LSPACE for the launching pad of my own version.
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Five stars with my revisions.... I always make make a DOUBLE recipe of this (it is better, as...