Delicious! Instead of a jar of spaghetti, I made "Best Marinara Sauce Yet", from this website. I had 3 cups of marinara sauce which ened up being the perfect amount for this recipe. I used low-fat ricotta cheese in place of cottage cheese. To the cheese I mixed the mozzarella and parmesan cheese with 1 egg, fresh parsley with salt and black pepper. I placed a small amount of sauce on the bottom of the pan, layered the noodles, then the riccota cheese. On top of the ricotta cheese I placed layers of fresh organic spinach and thinly sliced mushrooms. I repeated the layers until I ended up with sauce which I topped with mozzarella cheese and a sprinkle of freshly grated parmesan reggianno cheese. I added a 1/4 cup of chicken broth to the bottom of the pan along with the sauce. I baked it according to the directions. The lasagna was done within 55 minutes, but I took off the foil to bake another 5 minutes. The sauce was bubbling on the bottom of the pan. My house smelled like an italian restaurant! I had a wonderfully fresh tasting savory lasagna. There were tons of cheese oozing in between layers of noodles. When I picked up a piece of lasagna with my fork cheese clung to the fork and the noodles. The homemade sauce was so fresh with bits of crushed roma tomatoes. I loved all the fresh green spinach and mushrooms which added to the texture of the lasagna. I also ate this with a nice warm crusty "French Bread", also from this website. A hearty and satisfying meal!
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Delicious! Instead of a jar of spaghetti, I made "Best Marinara Sauce Yet", from this website....