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I am a lover of all things cheese, so I decided it was time to make the classic lasagna with a ricotta and spinach layer. It was AWESOME. This recipe makes two pans. We are freaks like that.

For the meat sauce:
I used one jar of tomato and meat sauce (store bought) and then added a big jar of crushed tomatoes, sauteed garlic, parmesan, oregano, basil and s+p. Add your cooked meat (I used two pounds of ground buffalo meat…so lean, tasty and organic!)

Ricotta layer:
Two cups of ricotta mixed with two large eggs. After this is mixed add a big bunch of spinach.

Put a thin layer of meatsauce on the bottom of the pans, followed by cooked lasagna noodle, then ricotta mixture, then meat sauce, then tons of shredded mozza. Repeat two more times ending with mozza on top. Bake @ 400 for 30 minutes, serve with garlic toast.