Spinach and Ricotta Lasagna Recipe

Ingredients

2 10-ounce bundles  spinach

1 mug ricotta

3/4 mug ground Parmesan (3 ounces)

3 mugs marinara sauce

6 lasagna noodles (not no-bubble)

1/2 mugs ground mozzarella (6 ounces)

2 tablespoons olive oil

2 teaspoons red wine vinegar

genuine salt and dark pepper

1/2 little red onion, meagerly cut

Directions

In a vessel, blend together the spinach, ricotta, and ½ mug of the Parmesan. In a second bowl, blend together the marinara sauce and ½ mug water.

Spread ¾ glass of the marinara mixture in the base of a 4- to 6-quart moderate cooker. Top with 2 noodles (breaking to fit), ¾ mug of the remaining marinara mixture, a large portion of the spinach mixture, and ½ mug of the mozzarella; rehash. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.

Cover and cook on low until the noodles are delicate, 3 ½ to 4 hours.

In a huge vessel, whisk together the oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Include the lettuce, cucumber, and onion and throw to consolidate. Serve with the lasagna