Easy Three-Cheese Lasagna
Contributed by: NAPSA
This Three-Cheese Lasagna Is Cheesy-And Easy
(NAPSA) - Busy weekdays can make preparing delicious weeknight meals a challenge.
But this recipe for Easy Three-Cheese Lasagna, which features several varieties of California cheese, can be on the table within the hour: 10 minutes of prep time followed by 45 minutes in the oven and dinner is served.
This traditional recipe calls for a short list of ready-to-go supermarket ingredients, including prepared pasta sauce, dried lasagna noodles, frozen spinach and three kinds of California cheese: Ricotta, Mozzarella and Dry Jack. The Mozzarella is available pre-sliced for quick assembly, and grating the Dry Jack is a snap with a food processor or hand-held grater.
Assembling this lasagna involves a simple process of layering the saece, noodles, spinach and cheese. You can also adjust the amount of sauce to suit your preference. To streamline the process even further, consider preparing this comfort food favorite ahead-of-time; just refrigerate or freeze until you are ready to bake and serve.
According to the California Milk Advisory Board, Mozzarella, Ricotta and Dry Jack are just three of the more than 200 varieties of cow's milk cheeses produced by the state's 60 cheesemakers.
California is the nation's dairy leader and ranks second in cheese production.
- 5 cups tomato-based pasta sauce
- 9 pieces (about 8 ounces) uncooked lasagna noodles
- 1 10-ounce box frozen chopped spinach, thawed and well-drained
- 1/4 cup olive oil
- 2 cups (1 pound) California Ricotta cheese
- 10 ounces sliced California Mozzarella cheese
- 2 cups (about 6 ounces) finely grated California Dry Jack cheese
Preheat the oven to 350 F. Coat a 9x13-inch baking dish with nonstick cooking spray. Spread about 1 1/2 cups of sauce over the bottom, then place three lasagna noodles lengthwise over the sauce (Don't worry if the uncooked lasagna noodles don't extend the full length of your baking pan; they will expand in baking).
Top with another 1 1/2 cups of sauce, then scatter the spinach over the sauce. Drizzle with olive oil. Top the spinach with half of the Ricotta, placing it randomly in heaping tablespoons. Arrange half of the Mozzarella slices on top and sprinkle with half of the grated Dry Jack. Top with three more lengthwise lasagna noodles, another 1 1/2 cups of sauce, then with the remaining Ricotta and Mozzarella.
Place the remaining three lasagna noodles across the cheese, then spread the remaining sauce over it, covering the lasagna completely. Sprinkle with the remaining Dry Jack. Bake for 45 to 50 minutes, until bubbling and the top is browned. Let stand 10 to 15 minutes at room temperature, then cut in squares to serve.
Preparation Time: 10 min.
Serving Size: Makes 6-8 Main Course Servings