I love lasagna, but I NEVER make it. It seems like such a big commitment for just two people: you have to eat lasagna for the next three nights (or feed the dogs a "nutritious" dinner of lasagna...). In fact, when I pulled this lasagna out of the oven, Justin said, "why did you make so much?" A lasagna is one of those things that is pretty much one size fits all. But it was great because we had lasagna for dinner (and lunch!) for the next two days.
I make a pretty simple lasagna when it is just for the two of us. In the past, I've forced my family and friends to eat some pretty unusual lasagnas: pumpkin lasagna, tofu lasagna, zucchini lasagna, Greek yogurt lasagna, and of course, veggie-loaded lasagna, to name just a few. Honestly, they weren't all great, but some of them (like that zucchini lasagna!) definitely deserve to be made soon! But for the two of us, a cheese lasagna with lots of spinach is fast, easy, and so good.
1 box dry lasagna noodles
1 lb ricotta cheese
2 cups shredded Italian cheese
4 cups fresh spinach
1 jar marinara
salt to taste
2 teaspoons Italian seasoning
1. In a large pot, boil enough water for a box of lasagna noodles. Add two Tablespoons of salt and 1 Tablespoon of olive oil along with the uncooked lasagna noodles. Cook to al dente, then drain (retaining some water) and arrange on cooling racks or waxed paper.
2. Bring the retained water back to a boil and add rinsed spinach leaves. Boil, stirring occasionally, until spinach as cooked down to less than half the original size. Drain and chop with scissors.
3. In a bowl combine ricotta, eggs, 1 1/2 cups Italian cheese, salt, and Italian seasoning.
4. Cover the bottom of a large baking pan with 1/3 of the jar of sauce. Arrange the first three lasagna noodles on the bottom of the pan. Spread half of the ricotta mixture on noodles, and top with half of the chopped spinach. Arrange three more noodles, and repeat ricotta and spinach layers. Add three more lasagna noodles, and top with remaining sauce, covering the entire dish. Top with remaining Italian cheese and cover with aluminum foil (I like the spray the underside with cooking spray so it does not stick to the cheese).
5. Bake at 375 for 35 minutes. Remove foil and bake for an additional five minutes. Remove from over and allow to set for ten minutes. Enjoy!
Perhaps serve with chocolate cupcakes? :)