To assemble lasagna, spray a 9×13 baking dish with nonstick spray and spread a few spoonfuls of sauce around in the bottom of the pan. Arrange 3 noodles, top with about 1 cup sauce, 1 cup creamy spinach mixture, and 3/4 cup Mozzarella cheese. Repeat for three complete layers. Top it all off with the last three lasagna noodles, 1 cup sauce, and 1 cup Mozzarella cheese. Cover with greased foil so the cheese doesn’t stick and bake for 40 minutes.
Remove foil and bake for another 10 to brown the cheese (or turn on your broiler to get it browned). Remove from oven and let stand for 15 minutes before slicing and serving.
NOTES
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The flaxmeal adds a nice flavor/texture and helps the lasagna hold together, but it’s not essential.
Freezer Meal Version
Sauté:
1 tablespoon olive oil
2 cloves garlic, minced
4 ounces fresh spinach
Mix with:
1 15-ounce container ricotta cheese
1 egg
Layer and freeze in dish:
1 24-ounce jar of really good pasta sauce
10-12 uncooked lasagna noodles
2 1/2 cups shredded Mozzarella cheese
Bake from frozen: 425 degrees for 75 minutes. Remove cover and bake for 10 minutes until bubbly and browned. Let stand for 15 minutes to firm up.
